Chris Martinez began cooking at a very early age in his home kitchen in New Jersey with his mother. This love eventually led him to a high school internship where he gained experience in all aspects of the hospitality business at The Westin Princeton at Forrestal Village.
After briefly attending business school, the same love from his adolescence led him back into local dining establishments such as The Blue Bottle Cafe and Acacia where he worked before delving into the culinary scene of New York City. He worked for Chefs Daniel Humme and James Kent at the NoMad and assisted in the opening of the NoMad Bar.
He decided to complete his degree in Culinary Arts and moved to Denver where he graduated Summa Cum Laude from Johnson & Wales University. Upon his graduation, he began working for Chefs Jennifer Jasinski and Timothy Kuklinski at Rioja, earning the title of Sous Chef.
He spends his occasional free time staging at different restaurants throughout the United States to keep his skill set and creativity at the forefront of the culinary world. His food focuses on delivering bold flavors while maintaining simplicity and balance. Working with the freshest and most local ingredients everyday provides him with the opportunity to create new experiences for his diners.