Exploring how food connects us

Hi there,

My name is James Gabriel Martin, and I am a chef and photojournalist from Dublin, Ireland.

For years I travelled the world on assignment with Lonely Planet, documenting some of the most unique people, places and things imaginable. And over the course of my travels there was food. Lots of it.

I stayed with the monks on Mount Kōya in Japan’s Wakayama Prefecture, rising early to witness their fire chanting ceremonies before partaking in a breakfast that showcased shojin ryori, an ancient traditional vegan cuisine that also avoids pungent flavours like garlic, onions and leeks. I travelled to the mountains of Andalusia in southern Spain to learn how to cook, arroz de montaña (literally “mountain rice” in English) over hot coals in a clay oven built right in to the face of a cliff.

My passion for food has always been front and centre in my life, and it has always been linked to travel and storytelling.

Lockdown brought changes. For the first time in years I was forced to settle in one location. I began to cook more. I developed recipes, and began writing even more about food, with particular interest in Ireland and its unique history and culinary landscape.

I thought of a name, Leviathan. It seemed elemental and grand, signifying the power of nature to provide all that sustains us, and the vast emotional connection that can come from food.

I decided to pursue food even more vehemently. I enrolled in Ballymaloe and trained as a chef, before staging in restaurants such as Mamó in Howth and the Michelin starred Variety Jones. Being able to properly commit to making food proved to be the missing piece in my understanding of the power of gastronomy in my life and how best to tell unique and diverse stories. The led to the creation of a video series showcasing chefs, producers and artisan crafters across Ireland.

Following that I began hosting food events. Today I run The Dining Club at Whitestown House in North County Dublin, along with my colleagues the Keogh Family. We host long-table supper clubs that focus on the Irish traditional calendar year, whether its a Samhain supper or an IMBOLC feast. I also do pop-ups across the country and further afield.

Below is a more exact breakdown with examples of what I do. I am always open to collaboration, whether its photojournalism, producing, hosting, cooking, or working in education.