Nickolas Martinez

Originally from Illinois, Nickolas Martinez fell in love with cooking and traditional technique at a young age. He decided to attend culinary school at the Culinary Institute of America and graduated in 2003. Martinez began his career learning about traditional French fare and honed his skills under Alain Ducasse at the Essex House. After leaving Ducasse and working at Asiate at the Mandarin Oriental, Nickolas had the opportunity to join the opening team at L'Atelier du Joel Robuchon at the Four Seasons. During his time there, he worked with the team to earn its second Michelin Star in 2012.

Martinez then went on to open a new restaurant concept focusing on local farms and ingredients at Foragers in Chelsea, where he gained recognition in his role as Executive Chef in the Michelin Guide for four consecutive years (2013-2016). Most recently, he joined Brooklyn’s Red Table as a catering chef in late 2016. Over his career, Martinez has developed a unique culinary identity from his experiences, infusing his Midwestern roots with his passion for French culinary methods.