Martin Teplitzky began his career as an apprentice chef at the age of sixteen, at the iconic Berowra Waters Inn, just after it opened.
In 1983 he opened his first restaurant, Bon Cafard, in Sydney. It was awarded one hat in the inaugural Sydney Morning Herald Good Food Guide 1984 and is fondly remembered to this day.
After selling the restaurant, in 1989 Martin moved to the United Kingdom, where he set up a cookery consultancy company and began teaching at the Divertimenti Cookery School and Leith's School of Food and Wine in London.
He returned to Sydney in 1995 and reopened Berowra Waters Inn, where he re-established his restaurant credentials, receiving two hats in the Sydney Morning Herald Good Food Guide 1996.
In 1999 Martin moved back to the United Kingdom, then on to Piedmont in the north of Italy, where he cooked and taught at La Villa Hotel and cooking school.
Martin returned to Sydney in 2012 to open his own cookery school, Take 2 Eggs, in Gretta Anna's former school (and home) in Wahroonga.
