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In 2006, Chef Dave Martin embarked on an exhilarating culinary journey, taking a leap into the unknown with the groundbreaking reality show, ‘Bravo’s Top Chef.’ Little did he know that this leap of faith would catapult him into the culinary limelight, where he would showcase his exceptional talent and grace under pressure in the kitchen, all while capturing the hearts of viewers across America.
Fast forward to 2019, and Dave has evolved into a global flavor virtuoso, with an innate ability to harness the essence of any region’s ingredients and craft dishes that pay homage to their roots. His recent ventures in the bustling culinary scene of New York City, such as Chama Mama (a Georgian culinary gem) and Dalup (a fast-casual Indian hotspot), bear testament to his unwavering commitment to culinary authenticity.
But Dave’s culinary prowess extends far beyond the confines of his restaurants and food trucks. He collaborates with a dynamic consulting group, lending his innovation and insight to industry giants like ConAgra, PepsiCo, and Yum Brands. Through these ventures, he stays at the forefront of culinary trends, engaging with top chefs nationwide and ensuring he’s not only in sync with what’s hot in NYC but also with the pulse of the entire nation. Dave has left his culinary mark on renowned brands such as Hunts, Rotel, KFC, and Bertolli, skillfully developing recipes and orchestrating product launches for esteemed names like Lamb Weston (including the Grown in Idaho and Alexia brands), The California Walnut Board, and The US Apple Board.
When he’s not orchestrating gastronomic delights in the kitchen or offering his expertise to corporate giants, Dave oversees his thriving events division. From crafting interactive corporate experiences for the likes of Cisco Systems, UBS, NBC, and Estee Lauder, to curating grand-scale programs for esteemed institutions such as Tufts University and Women’s Health Magazine, Dave ensures that every event is an unforgettable epicurean journey. From cooking classes to intimate dinner soirées and wine pairing galas set in picturesque wine country destinations like Willamette Valley, Santa Barbara, and Los Olivos, Dave’s world revolves around the harmonious fusion of Food, Wine, Spirits, and Travel.
Notably, Dave returned to the small screen, conquering both Food Network’s ‘Chopped’ and ‘Cutthroat Kitchen,’ showcasing his culinary mettle. In May 2022, he released his latest culinary masterpiece, ‘The Tequila Diet,’ a cookbook inspired by his profound love for Mexico — its people, culture, food, and, of course, tequila. As we venture into the fall of 2023, Dave is back on the small screen, gracing Food Network’s newest sensation, ‘Battle of the Decades,’ hosted by Jonathan Bennett. This captivating show pairs seasoned chefs like Dave with a new generation of culinary talents, igniting a culinary battle that redefines the modern kitchen.
Beyond his culinary accomplishments, Dave takes immense pride in his 19-year journey of being “Fast Food Sober,” advocating for a healthier lifestyle through the joy of cooking with fresh, real ingredients. His culinary passion and commitment continue to inspire, ensuring that Dave remains a trailblazer in the ever-evolving world of gastronomy.
Dalup-The owners are from Southern India and aside from been an avid fan of Indian food I compiled my research through tastings at top Indian concepts across the country. When I signed onto the project, I suggested to the owner that we do something to make it stand out in the marketplace and I’ve ended up creating all dairy-free curries to add a real touchstone to this new concept opening Spring 2019.
Chama Mama- The owners and investors are Georgian and part of the development including spending a week in Georgia, Ukraine tasting and exploring the foods and local cuisine. The client wanted to present a true and honest representation but that would fit the US palate. This time in Georgia helped me to create a menu that represents Georgia and the foods and dishes of the region and the people.
Thinking Cup-The owners had created a great coffee concept but wanted to a food menu with fun and unique sandwiches that fit the brand. I’ve gone to Boston a couple of times to launch the sandwich menu along with fun and appealing salads that work with this hip coffee cafe concept with multiple locations around Beantown.
The owners originally from Southeast Asia wanted to feature the flavors and ingredients of Indonesia & Malaysia. After going thru two chefs before my signing onto the project, I fine-tuned the concept to make it more cohesive and developed the entire menu featuring unique ingredients like Jackfruit and its seeds, black lentils and green bananas. I worked closely with the design team at Simmer to execute the clients’ vision in The Westchester Mall food court set to open end of 2019.
I have had the good fortune of working with Chef Dave Martin many times over the past 12 years. His vision, commitment, and attention to detail are without equal. His passion not only shines through his exquisite culinary creations but also in the way he connects with each and every guest. He is funny, engaging, and makes each event memorable for all who attend. I am continually impressed by him and look forward to many more years of working together.
Rebecca Oliver - National Sales Manager - Lemelson Vineyards - Willamette Valley, Oregon
Chef Dave Martin is my go to culinary resource for recipe development testing for my clients including California Walnuts, Lamb Weston (Grown in Idaho & Alexia brands) and Avocados from Peru. His creativity and professionalism make working with him a breeze! He helps streamline projects with multiple components and move them through the pipeline in an efficient manner.
Emily Nordee-Rogers, Public Relations Director EH+Y, Inc.
Tufts University has collaborated with Chef Dave Martin on several projects to help to engage alumni across the country. Helping to organize all call events for alumni surpassing 200 alumni to curated dinners with VIP alumni every event were run to perfection. Chef Dave has always been able to be flexible and meet the needs of each event that we have put on. He on many occasions goes above and beyond in helping to scout out venues for events we held. He and his staff are very welcoming and were so great to work with to create an amazing experience for every guest we had.
Matt Lucerto, Assoc Director Regional Programs, Tuft University-Alumni Relations (Matt is now at MIT in a similar role)
We brought Chef Dave Martin in a couple of years ago to help Thinking Cup when we had our first location and needed some fun sandwiches for our customers. He brought his style and creativity to our store and we have had him back a couple of times to help to inspire us with salads and other creations for our growing brand here in Boston. He’s always been dependable and ready to help when the need arises.
Hugh Geiger-Partner at Thinking Cup/ President First Boston Realty
I’ve had the pleasure of working with Dave on several projects over the last few years and have had excellent results. In addition to his tremendous culinary skills and proven track record to launch a diverse variety of culinary concepts, Dave has the type of approach where he will do whatever it takes to achieve exactly what the client’s vision is for the menu. He is flexible, thorough and always learning and expanding upon his creative culinary skills. I would strongly recommend Dave Martin for anyone needing a passionate dedicated food and beverage professional to assist them.
Larry Reinstein / President- LJR Ventures
Simmer Group has collaborated with Chef Dave Martin on several projects including New York City's Georgian restaurant, Chama Mama, and Dalup, fast-modern Indian cuisine. Chef Dave possesses a vast understanding of worldly cuisines, boasts a dynamic sense of professionalism and has conducted himself with utmost poise in all client interactions. We look forward to our next project hopefully soon!
Max Kimble/ Co-Founder, Simmer Group
Chef Dave Martin is not only an exceptional Chef, he’s an asset to any business. He is my go-to person for client events, whether it’s an intimate dinner in my office or a hundred-person brand launch event, for key media and influencers. He makes my team and I look good every step of the way – from planning the menu to staying on top of high maintenance food needs to delivering a final product that is delicious, accessible for all and fun. He’s been so amazing, that I also now use him for my personal hosting needs – including Thanksgiving dinner, birthday celebrations and milestone life events. My only regret is I wish I had met him sooner!
Megan Driscoll, CEO + Founder of EvolveMKD
For help with a project or event just shoot an email directly to the
address below or send a message thru my site.