Emma Rothfield, Media and Communications Coordinator, VenuesLive NSW

Name: Martin Dulke
Position: Sous Chef
Years at VenuesLive: 8

In this month’s edition of In Profile, we sit down with VenuesLive Sous Chef Martin Dulke. When he’s not cooking up a storm in the ANZ Stadium or Bankwest Stadium kitchens, Martin hosts the live weekly TV show ‘Chefs Cooking’ on TVSN, and is a brand ambassador for countless worldwide cooking and kitchen brands, presenting at food festivals around the globe

Earlier this year, ANZ Stadium kitchen staff, led by Martin, used their skills in the kitchen to bake over 1100 chocolate brownies (all cut by hand!)  that were hand-delivered to the brave bushfire volunteers on the NSW South Coast and Southern Highlands (read more in our Uniting for Bushfire Relief article). During the trip, an orphan wombat was named after Martin. Check out the adorable little ‘Marty’ below!

Favourite team:

I’m from Melbourne so not really into the NRL but was advised by our Bankwest Stadium tenant Parramatta that I must follow them. So “Go Eels!”

How did you first get in to cookingHave you always been in the profession?

I had an Italian grandmother and a German grandmother, so as a child food was life. I became a chef straight after school.

What is your favourite dish to serve at the Stadiums? 

The kid’s macaroni and cheese I created two years ago, (if you know you know!), or anything plated in Members during Major Events.

Favourite dish to make at home? 

We eat simply, it’s usually charcuterie, cheese and a good red or vegetables from my Rozelle roof top garden.

The most challenging part of your job? 

With global chef shortages, the calibre of chefs available to us in the casual pool is making life harder and harder.

What is something about your job that most people would not know? 

We can do anywhere between 20 to 30km during a Major Event at ANZ Stadium.

Do you have any hobbies outside of work? 

Surfing, road cycling, KX Pilates and these days any type of fitness!

Where else have you worked as a chef throughout your career? 

I am five-star hotel trained at Sheraton and Intercontinental and I also had stints with Paul Bocuse and Rick Stein in Europe!

Marty the baby wombat