Martin Breslin

Breslin is a graduate of the Dublin College of Catering. He is currently responsible for overseeing and directing all culinary, nutrition, and technical services that relate to food technology, food science and food presentation. In this capacity, Chef Breslin oversees all recipe development at the Culinary Support Group (Commissary) and is responsible for the quality and cost of food, development of culinary staff and sanitation standards, and meeting all FDA and USDA requirements for food manufacturing. Breslin has won Five American Culinary Federation (ACF) gold medals, four silver and a bronze.

Chef Martin Breslin truly believes food is medicine. This idea is what drew him to working with the Cancer Nutrition Consortium.

“The proper food can lead to a healthy life,” says Breslin. “Furthermore, when people are sick it can lead to a longer life and a better quality of life.”