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Jonathan Martinez started his career working for the well-known company, Patina Group. There he worked side by side with 2 corporate Chef’s Octavio Becerra and Brent Thomson, along with Chef Owner Joachim in his 6 year stay. He then acquired the skill of French and Italian cuisine and was involved big events like the US Open in 2005 in New York City and the Pacific Life Open in Indio, CA.
Shortly after, he was called to Palm Springs, CA to help open Hotel Zoso that held 465 rooms. Working closely with Chef Juan Leon, he was able learn the hotel side of the kitchen. This was a whole different experience, but never the less; it was the inspiration that would help him accomplish the art of fine dining and casual American food in 2010. After mastering this new skill, he wanted to challenge himself again and decided to further his knowledge by making his way to country clubs.
After working for 2 years at the Lakes Country Club, with 950 houses associated to the membership, he moved to the Vintage Country Club. Working at a top 6th club in the US, he had the privilege to work alongside with some talented chefs and join the ACF, American Culinary Federation, where he received his Executive Chef Certificate.