Brent Martin


“I personally have used the TEALEAVES company for about 4 years now; I was introduced to them through my Corporate Team Members. We decided that we wanted to use their products throughout the hotel in different applications in Seattle, Washington.”

Brent Martin, a native of New Zealand, joined the Manchester Grand Hyatt San Diego as Executive Chef in 2010. There he managed the catering, in-room dining, and the hotel’s three restaurants: Sally’s Seafood on the Water, Lael’s, and Redfield’s. Now Chef Martin serves as the Executive Chef at Hyatt Regency Bellevue.

“I love the diversity and the ability the TEALEAVES tea blends have to bring a dish or cocktail together without taking away the other flavours from them. The way that the tea helps inspire and supports the other products aren't the only reason why I use it. The reason is, their flavours can simply shine through with their unique flavours when appropriately integrated into the right dishes.”

Having worked as Executive Chef at the Grand Hyatt Seattle, Seattle’s boutique Hyatt at Olive 8, the Hyatt Regency Grand Cayman, and the Hyatt Regency Maui Resort and Spa, Brent holds an extensive background of culinary achievements, including a James Beard nomination for Best Chef for the Southeast and the Caribbean, as well as ranking amongst Maui’s top five chefs.

“The Tangerine Rooibos worked well for me in the base of a simple syrup, in my rendition of a Screwdriver. And then in the back of the house, my pastry team found that the Vanilla Earl Grey and chocolate made fantastic combination in our signature truffles.” – Brent Martin

Recommended Tea

Loose Leaf Tea | Rooibos

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994