Meet our culinary director - Sergio Martinez!
To help you get to know Sergio better, we did a little sit-down Q&A.... read on to learn more about him, and say hello when you see him at THE MARKET!
Q: Sergio, you have a Chef background. Can you tell us what inspired you to be a chef?
A: Well, I was born in Mexico City, Mexico and moved to the US when I was 15. I taught myself English, put myself through college, and got my first job in the culinary world as a dishwasher. My older brother is also a very well-known cook in the area; he has been featured in multiple magazines. However, my cooking was inspired more by my dad. My father was always the cook in our family, and alongside him, I discovered my love of food and passion for cooking.
Q: Who trained you and how did you build your career?
A: Many chefs go to culinary school to help build their careers. I wasn't one of those. I learned everything I know through experience and working alongside some of the best names in the field... but my journey started at the bottom, as a dishwasher, and then progressed through "the line" as we call it. For 13 years, I worked at Bi-Rite Market, helping build up their prepared food business, as well as the Stars restaurant in San Francisco. Through my journey, I got a chance to work alongside successful chefs like George Morrone and Bradley Ogden. I'm grateful for those experiences because they enriched my learning in culinary vision, execution and leadership.
Q: What’s your favorite favorite thing to cook?
A: Although I enjoy preparing dishes with interesting flare from different regions, some of my favorite foods to make are those simple but delicious comfort foods -- like French Toast (which I make with croissants and a homemade strawberry sauce) or Pasta Carbonara from scratch which I love making for my kids. I also love the kind of classic and timeless plates like Rack of Lamb with Chimichurri Sauce and my homemade Mashed Potatoes (try Sergio’s mashed potatoes over Thanksgiving at THE MARKET!).
Q: How do you test your new plates?
A: This answer is simple: my daughters. I have two amazing young daughters. I make new dishes for them all the time. They’re almost like my guinea pigs (not that they mind being constantly surrounded by different foods and desserts to try).
Q: As far as different regional cuisines, tell us about your favorite?
A: I've always been amazed by Californian cuisine. I love the freshness of the ideas, as well as the diversity of cultures that act as inspiration for new food trends. California, being a state that grows copious amounts of fruits, veggies, and more, is perfect for cooking seasonal and healthy dishes. I especially love fusion with other regions, my favorite being Peruvian and Japanese.
Q: How do you keep up with food trends?
A: My favorite way to learn about and experience new food trends is by going out to eat with my family. I’m always excited to try new foods and I want to experience them for myself, rather than having to rely on the internet to learn about them.
Q: What plans and ideas do you have for THE MARKET?
A: Firstly, I have to say that I'm very excited about what we can offer the community here. I have a number of main focuses for the near future. My first goal is to improve our recipes, then add new items that are completely made from scratch with clean ingredients and with many health benefits. This is in line with THE MARKET's overall vision, and my goal is to implement this in every aspect of the prepared foods at THE MARKET. Further, customers can expect to see interesting items to try with every season. We want to take full advantage of the seasonal fruits and veggies that our amazing produce department sources that other stores and regions don’t have access to.
Q: What new things have you already implemented?
A: I like to move fast. It's only been about three weeks, but the team and I have been very busy. We've introduced a slew of new salads, proteins and sides in both our Deli Case as well as Grab-and-Go selection. New dishes including homemade pastas, Chicken Enchiladas, a fall Apple Salad sprinkled with blue cheese, walnuts and vinaigrette, and a Kale and Butternut Squash Salad. New proteins and sides like Meyer Lemon Chicken Breasts, Grilled Salmon with Seasonal Toppings, Crab Cakes and Salmon Cakes. I've spent lots of time perfecting these recipes and they go great on any salad (kale especially) or on burgers! This is just the beginning. As we introduce new items, it's an adjustment for sure, and I'm listening closely to customers as we implement so we can keep a pulse on what our community wants. That's really important for me and it's a big part of how we'll achieve our mission in the community.