How did you start your journey?
**EVENT MINIMUM IS $1500.00 please do not reach out to me for events under this amount and usual per person is $150.00 and up based on the guest count plus staff and my day rate. You can read more about me at chefdavemartin.com I grew up in a home where everything was made from scratch. My Mom, Dad and Grandmother are where my passion for cooking comes from and they all had their own stylings. Mom made the nightly meals and baked a couple times a week. My Dad made comfort dishes like biscuits and gravy and the best chili this side of the Mississippi. My Grandmother enjoyed her baking and we made cobblers, cookies and more during my summers in Oregon when I left the sun of Southern California to spend time with her. My cooking over the last 15 years has evolved thru my life experiences and combining those with my memories of cooking with my family. Since my time on the West Coast, I've spent the last 10 years in New York City, after my time on Top Chef learning and growing as a chef. I'd say I'm best known for Upscale Global Comfort Food which is the perfect blend of my past and present. All of my life experiences have blended together and I truly enjoy cooking for people and making their meal a special one.
Where is your cuisine inspired from?
I grew up in Southern California and lived in a home where everything was from scratch and both of my parents had a passion for cooking. My Father had his style and made classic Southern dishes like Biscuits & Gravy while my Mom was a great home cook and an even better baker, so I had the best of both worlds. I spent my summers in Oregon picking blackberries with my Grandma that we'd use for baking and making jams & jellies. So cooking is my passion and I really love creating great food using quality, sustainable ingredients and making people happy- it's what I live for and keeps me going. I'm formally French trained but I'm known for upscale comfort food with a global influence and I create all of my own signature dishes/recipes. I'm all about customizing my menus for my clients and not providing a laundry list of options. It's all about what you like and working with what's in season and available to us.
Chef/Consultant | Kitchensurfing | 2014 - 2015
Create and launch chef meal delivery system for the KS Same-Day Dinner Program (90/ 3 –course meals executable on-site in 30 minutes). Set-up and training of their commissary team along with all recipe creation, vendor selection, ordering sheets, costing, photo shoots and implementation.
Chef/Consultant | BLVD (Wine Bar & Bistro) LIC | 2014 - 2015
Complete Menu Design, Training and Opening Launch.
Chef/Consultant | Hiroko’s Kitchen (Japanese Chef and Cookbook Author) | 2014
Product Development and Co-Packer Selection for Japanese Sauce Line launching in Summer 2014.
Chef/Consultant | Bait & Hook Seafood Bar (Seafood Bar and Restaurant) NYC | 2014
Complete menu revamp and clean-up of existing concept.
Chef/Consultant | Roykirk | 2014
Artisinal Braised Meat Sandwich Shop-opening 2014, NYC.
Chef/Founder | Hotness (Organic Hot Sauce Company) | 2013 - 2015
Recipe Formulation, Development and Co-Packer Selection for Four Organic Hot Sauces launching in Spring 2015.
Chef/Consultant | Sweetleaf LIC ( Coffee & Cocktail Bar) | 2013 - 2014
Creation of Upscale Bar Menu.
Chef/Consultant | California Pizza Kitchen (Global Specialty Pizza Chain- Los Angeles,CA) | 2013
Working with The Perfect Puree of Napa Valley to create dishes for CPK menu utilizing their purees & concentrates for menu launch in Spring 2014.
Chef/Consultant | Dave’s Homemade (Artisinal Sauces & Rubs-NY, NY) | 2013
Formal launch of product line at The Fancy Food Show July 2013.
Chef/Consultant | Prince St. Pizza | 2012 - 2015
Old School Pizza Place in SoHo, NYC.
Chef/Consultant | Thinking Cup | 2012 - 2015
Gourmet Sandwich Shop & Bakery/ Boston, MA.
Chef/Consultant | The Meatball Factory | 2011 - 2012
Artisinal Meatballs, Desserts - Upscale Comfort Food/NYC.
Chef/Consultant | Frying Dutchmen | 2011
Belgian French Fry Truck-opened May 2011, NYC.
Chef/Consultant | University of Illinois | 2009 - 2010
for on-campus dining programs.
Chef/Consultant | Bandolero | 2007 - 2009
Southwestern/California Mexican Restaurant/Los Angeles.
Chef/Founder | Dave's Homemade | 2006 - 2015
Bar, Restaurant, Food Truck and Product Consulting Projects. All projects include menu design, recipe/master cookbook creation, food costing & training, vendor selection and ingredient sourcing and brand partnerships.
Pasadena, CA AOS Degree (Le Cordon Bleu Program) | California School of Culinary Arts | 2002 - 2003
What is your Cancellation Policy?
Strict - No refund after booking is made
What languages do you speak?
How far can you travel?