We have put together one of the best culinary teams in the California desert.
Chef de Cuisine
Born in Peru and raised in Venezuela, Martinez began his culinary journey at the age of 14 after moving to Miami, Florida. His natural talent and genuine passion for the craft became led him to being training with local chefs, and ultimately kick started his career at 18. After working as a Pantry Cook for Miami’s Pan-Asian restaurant Tatu, Martinez was promoted to Lead Cook after 17 months.
Educated at Le Cordon Bleu, he spent six months at an internship program at the restaurant Estella where he learned traditional Italian, French, and Japanese cooking methods. Martinez would eventually join the Marriott International team at the Autograph Collection after serving as Cook 1 and Chef de Partie at Turnberry Restaurant inside the Fairmont Hotel in Miami.
Martinez started his tenure with The Ritz-Carlton Hotel Company in Sarasota, Florida where he served as Cook 1 and oversaw the culinary offerings in the Club Lounge. When The Ritz-Carlton, Rancho Mirage opened in May of 2014, Martinez was eager to become a part of the new resort. Starting as the Chef de Parte for State Fare Bar & Kitchen, as well as the banquet department, Martinez quickly gravitated towards his next step in his career. Now serving as the Chef de Cuisine at The Edge Steakhouse, he has cultivated an array of culinary experience and creativity.