Chef Luis Martinez
Chef Luis Martinez has cooked in Spain and completed his culinary degree in New York. No stranger to the San Diego dining scene, Chef Martinez grew up in Alpine working in various east county restaurants. He eventually co-founded Penfold’s in Temecula as their sous chef. After deciding to take his career to the next level, Chef Martinez graduated from The Culinary Institute of America in 2008 with an Associates Degree in Culinary Arts and a Bachelors Degree in Hotel and Restaurant Management.
During his time in New York, he worked with various high end catering companies which catered to celebrities, such as Martha Stewart, Chevy Chase, Earth Wind and Fire and others. Martinez traveled to Spain during his schooling and worked at Via Veneto in Barcelona. After moving back to the states, he worked at the Downtown Convention Center, Elario’s Bistro, Sky Lounge and Romano’s Dodge House in Julian.
Chef Martinez has a simple cooking philosophy, which is to say that he literally likes things to be “simple.” Chef Luis doesn’t believe in “overwhelming – but rather maintaining the original flavors” in his food. His cooking brings the essence of each natural ingredient into the forefront of his dishes. Chef Martinez centralizes his flavors through inspiration from international cuisine, both traditional and contemporary.