Upon returning to the states, Martinez labored as chef de delicacies at acclaimed Bay Space eating places Quince and Commis, and likewise hung out doing R&D for the Lettuce Entertain You restaurant group in Chicago. After visiting St. Louis a number of occasions every year to go to family and friends – his spouse is an STL native – the couple determined to relocate in 2018. Focused on studying concerning the area’s culinary panorama, Martinez reached out to Michael Gallina, chef and co-owner of the acclaimed Vicia, the place he began as sous chef earlier than shifting as much as chef de delicacies and, now, govt chef.
Right here, Martinez weighs in on one in all his favourite sandwiches on the town, the perfect fashion of pizza and the one ingredient he is banning within the kitchen.
1. What’s the perfect factor you’ve ordered at a neighborhood bar or restaurant lately? One of the best factor I’ve eaten lately is the smoked pastrami sandwich at Nomad. It’s tremendous scrumptious and I like to recommend the restaurant to everybody.
2. What’s the perfect fashion of pizza – and why? My favourite fashion of pizza is Neapolitan. I really like the fermented dough taste and the crispy crust. I additionally just like the delicate heart that shouldn’t be too soggy after you get it.
3. What’s your favourite meals reminiscence? My greatest meals reminiscence was having my grandmother’s cooking. The whole lot she made turned to gold.
4. What ingredient do you assume everybody ought to maintain at dwelling and why? I believe each dwelling prepare dinner ought to all the time have available some kind of acidic ingredient, whether or not it’s citrus or vinegar. It actually helps the dish come to life.