‘My career started with the Oberoi group in 2002, where I did my management training program at the Oberoi Centre of Learning and Development. After forming my foundation in the Indian hospitality industry, I travelled to different parts of the world to gain experience and train under various Michelin star chefs such as Chef Georges Blanc in Lyon France and chef Thomas Keller in the Napa Valley, California. Fast-forward to 2013, I came back home to Goa to start my own business, Cavatina. After executing global cuisine for 6 years, I re-discovered my love and passion for my motherland and cuisine and told myself that I had to highlight these Goan culture to the world. flavours and come end of 2019, our new mission of creating re-imagined Goan cuisine was born, and ever-since it’s been my core focus to present modern interpretations of my cuisine by working closely with local artisans all over the state.’

Avinash Martins was trained by the Oberoi Group where he had a successful career as a chef before leaving and returning to his native Goa in an effect to work with Goan ingredients and cook Goan food.
Cavatina, his flagship restaurant in Goa, has received enormous acclaim because of Avinash’s ability to reinterpret Goan flavours and create new dishes from old favourites. A second restaurant located in the open on a farm, is close to Avinash’s heart because it embodies all his passions: slow food, sustainability and farm to table.