Martha Wright

Martha Wright

Executive Chef

During a post-university journey, Executive Chef Martha Wright got her first glimpse into professional kitchens. Being instantly hooked, she realized that her future career involved making people happy through their stomachs.

Returning home to study at George Brown led to a semester working in Italy, where she learned to let the ingredients be the stars of the show. This philosophy led the way to apprenticing at some of Toronto’s top restaurants, including JUMP and Avalon, as well as a stage at Chef Traci Des Jardins’ San Francisco restaurant, Jardinière.

After years of learning from many great chefs, Martha had the opportunity to become an executive chef, opening seafood restaurant Starfish. It quickly became Toronto’s premiere seafood destination, garnering many great reviews, including placement on Toronto Life’s Top 10 restaurants in 2003. Years later, Martha opened FRANK at the Art Gallery of Ontario, as Chef de Cuisine.

Demonstrating a conscious respect for ingredients, Martha takes pride in thinking globally and shopping locally. She is passionate about all things seasonal, sustainable, regional, and organic. Growing her own food in her allotment garden has reinforced her admiration for the people who grow our food, and a respect for the ingredients themselves. 

Stratus is thrilled to have Chef Martha Wright on board offering our clients her creative take on comfortable fare and wholesome dishes. Martha has recently been awarded TOP Chef Toronto by Readers’ Choice NOW Magazine.