Marty Lau

The Climb

The climb took shape in London, with Marty Lau stepping into the Head Chef role at The Araki in 2019. From there, his work sat inside a kitchen known for strict standards and close attention to detail, where consistency matters as much as speed. The progression reads less like a display than a practice of control, trust, and steady command under pressure. At The Araki, that discipline became part of the job itself. The room was tightly run and exacting, and Lau’s place in it was marked by the ability to keep a line, stay composed, and make each plate read as considered from first cut to final placement.

Today

The head-chef post at The Araki was a former role. His specialty is sushi. That focus gives the work its shape. Sushi asks for restraint as much as technique, and Lau’s profile sits in that balance: measured hand, disciplined rhythm, and attention to texture and finish. In a field where excess can blur intent, that kind of precision stays legible.

Career

Signature

Marty's signature dishes include Toro Truffle Scrambled Eggs, Otoro Nigiri, Ika Nigiri with Golden Almas Caviar, and tamagoyaki. Taken together, these dishes show a chef working with a clear handle on richness, texture, and contrast. Toro Truffle Scrambled Eggs points to layered richness; Otoro Nigiri relies on the softness and clarity of prized fish; Ika Nigiri with Golden Almas Caviar brings in contrast and lift; and tamagoyaki adds the steadiness of a classic prepared with care. The common thread is restraint used to make the plate read as generous.

Recognition

Toro Truffle Scrambled Eggs is the signature work attached to that kitchen, noted for deep umami flavors and delicate textures. That description sits close to Lau’s work at The Araki: depth without heaviness, delicacy without fragility. The dish marks his time there in practical terms, with deep umami flavors and delicate textures carrying the point rather than excess. It is that balance that keeps the work in view.