Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
**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.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
California School of Culinary Arts
Pasadena, CA AOS Degree (Le Cordon Bleu Program) (Apr 2002 - May 2003)
Chef/Consultant (Nov 2014-Mar 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.
BLVD (Wine Bar & Bistro) LIC
Chef/Consultant (Sep 2014-Mar 2015)
Complete Menu Design, Training and Opening Launch.
Hiroko’s Kitchen (Japanese Chef and Cookbook Author)
Chef/Consultant (Jun 2014-Sep 2014)
Product Development and Co-Packer Selection for Japanese Sauce Line launching in Summer 2014.
Bait & Hook Seafood Bar (Seafood Bar and Restaurant) NYC
Chef/Consultant (Mar 2014-May 2014)
Complete menu revamp and clean-up of existing concept.
Chef/Consultant (Jan 2014-Jan 2014)
Artisinal Braised Meat Sandwich Shop-opening 2014, NYC.
Hotness (Organic Hot Sauce Company)
Chef/Founder (Oct 2013-Apr 2015)
Recipe Formulation, Development and Co-Packer Selection for Four Organic Hot Sauces launching in Spring 2015.
Sweetleaf LIC ( Coffee & Cocktail Bar)
Chef/Consultant (Oct 2013-Mar 2014)
Creation of Upscale Bar Menu.
California Pizza Kitchen (Global Specialty Pizza Chain- Los Angeles,CA)
Chef/Consultant (Jul 2013-Aug 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.
Dave’s Homemade (Artisinal Sauces & Rubs-NY, NY)
Chef/Consultant (Jul 2013-Jul 2013)
Formal launch of product line at The Fancy Food Show July 2013.
Prince St. Pizza
Chef/Consultant (Jan 2012-Apr 2015)
Old School Pizza Place in SoHo, NYC.
Chef/Consultant (Jan 2012-Apr 2015)
Gourmet Sandwich Shop & Bakery/ Boston, MA.
The Meatball Factory
Chef/Consultant (Jul 2011-Jan 2012)
Artisinal Meatballs, Desserts - Upscale Comfort Food/NYC.
Chef/Consultant (May 2011-May 2011)
Belgian French Fry Truck-opened May 2011, NYC.
University of Illinois
Chef/Consultant (Jan 2009-Jan 2010)
for on-campus dining programs.
Chef/Consultant (Jan 2007-Jan 2009)
Southwestern/California Mexican Restaurant/Los Angeles.
Chef/Founder (Jan 2006-Apr 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.
New York, NY, United States
Travel: 500 kms