Gabriel Martin Boyer

Gabriel Martin Boyer is a Lecturer in Culinary Arts with extensive industry experience spanning multiple countries. He currently holds a lecturing position in Texas, focusing on culinary education. His professional background includes roles as Owner/Founder/Executive Chef of Soul Burger Saigon, Corporate R&D Chef at LP Foods, and Executive Chef positions across various high-profile establishments in Ho Chi Minh City and Chicago. He has also worked in prestigious restaurants like Elate at the Hotel Felix and Tru Restaurant.

• Education: Associates of Occupational Studies (AOS) from the Culinary Institute of America (CIA), Hyde Park, NY.

Boyer’s career highlights include restaurant ownership, corporate food development, and culinary leadership across diverse cuisines. His expertise spans kitchen management, menu innovation, and culinary tourism through ventures like Chef Tour Guide for Saigon Street Eats. He has operated food businesses in Vietnam, the U.S., and beyond, blending hands-on experience with educational outreach.

No academic publications or scientific awards were mentioned in the provided information. His professional focus remains on culinary arts practice and instruction.