Martin Muhia Nyambura was born in Nairobi. Having finished high school, he joined the International Hotel and Training Institute in Nairobi. Since his graduation, he has worked for the Imperial Grand Hotel and the United Nations Restaurant in Nairobi, and is currently working at the EU Embassy Restaurant in Nairobi. He has been featured on the Shamba Chef program that delves into the most traditional of African cultures and food, and travels across Kenya to find out what rural communities go through in their kitchens, where they get their food from, and how they cook and eat it. He is a member of the Slow Food Chefs’ Alliance. He has participated in a number of food festivals including the Terra Madre Salone del Gusto, and most recently the Chengdu International Food Festival in China, where he delivered a speech on food waste and biodiversity from farm to fork.