With over 35 years of culinary experience and 15 years in middle management, Chef Martin brings a rich background in upscale continental dining to his role. He has a proven track record of excellence, from fine dining restaurants to large-scale banquets, consistently delivering exceptional dishes that highlight his deep passion for food and fine dining. Chef Martin was instrumental in the successful opening of a new dining concession at the Pima Air Museum, where he managed both financial and daily operations for five years. His leadership included implementing opening and closure procedures for the kitchen and restaurant and ensuring smooth and efficient service at all times. In addition to his extensive fine dining experience, Chef Martin also worked in food service for fraternities for 8 years, delivering the same level of care and excellence to a collegiate setting.

His passion for food and hospitality is matched by his commitment to team building and fostering a positive work culture. A natural leader, Martin’s excellent attitude and great spirit make him an exemplary supervisor. Whether managing inventory or training associates, Chef Martin’s skills and experience contribute to his outstanding reputation in the culinary world.