Eric Martinez

Eric Martinez

Areas of Expertise: Hotels and Resorts
Years in Industry: 18+
Credentials: Cooked on every continent!
Professional Associations: ACF, The Confrérie de la Chaîne des Rôtisseurs, James Beard House, and Slow Food Ambassador
Personal Motto: “Keep it simple, use recognizable local food.”
Culinary Philosophy: Always be open to learning new things because the day you stop hang up your apron!


What prompted you to become a Chef?

Growing up in New Orleans it was engrained. I am half French and half Spanish and meals were always an event.

Did you have a Chef Mentor? If so, who was your Chef Mentor and what did they teach you?

Chef Gerrard Crozier from Lyon. He taught me to always think in the kitchen and be open to new ideas.

What is the best part of being a Chef?

Creativity and being able to change the way we eat and see food.

What is the hardest part of being a Chef?

Sacrificing holidays and birthdays, basically sacrificing the things normal people do.

In your opinion, how are culinary reality shows different from the real culinary industry?

They don’t compare! Anything you see on TV is not the real world, learn that and you will go far.

If you traveled back to the beginning of your culinary career, what advice would you give yourself?

Travel abroad earlier.

What advice would you give someone striving to become a Chef today?

Work hard and listen, always see what’s going on around you. “Yes chef” is always the answer.

“Yes chef” is always the answer.

What should someone think about before beginning culinary school?

Find a program that’s right for you both financially and personally. You get what you put in with any program.

Many future chefs dream of opening a restaurant, what advice would you give them?

Play with others people’s money first! You learn what to do and what not to do this way.

What are some of the most important skills someone must possess when entering the industry today?

You need a willingness to learn and a strong work ethic.

In your opinion, what is the most successful culinary path and how can this be achieved?

You can find success in all areas. Hotels are my personal preference from being able to work all over the world. Also, there’s a quality of life that’s different than most other industries.

Finally, our audience has a strong desire to make a career in the culinary industry, as such, do you have any final thoughts for them?

Love what you do and you will never work a day in your life.