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.
CONSULTING
I’ve been working with bars, restaurants and food trucks for the last 10 plus years around the country while being based in NYC. Based on the size and scope of the project, I’m typically working with the design/branding agency, an external business consultant along with the architect and kitchen designer. My focus and strengths include recipe creation, concept development and menu writing. I focus on creating bold and true flavors representative of any region in order to keep the concept close to its actual origin.
I am formally French trained but have a broad background with global flavors from my extensive travels to Mexico, Italy, Spain, France and beyond. What is important to me as a chef and consultant is to give the customer what they want and to help bring their vision to life. When working with other regions aside from my native country it’s critical to stay true to the cuisine by using the ingredients indigenous to the region and keep foods as honest as possible.
CLIENTS
Dalup-Indian fast-casual in Manhattan
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- Georgian (former capital of Russia -not Atlanta) full-service restaurant and bar in Manhattan
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- Coffee Shop & Café in Boston, MA
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.
BANG- East meets West
Fast Casual Concept in Westchester NY
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.
EVENTS
Producing,cooking for and managing events for small to mid-size groups and individuals has been my jam since finishing culinary school in 2003. To say that I’ve managed, produced and executed a lot of events in over 25 states is an understatement and something that I’m amazed to have accomplished.
I’ve done dinners for 100 guests in a vineyard with no electrical power, a large school fundraiser for 400 parents with no kitchen featuring four food stations and full bars with cocktails, PR launches for global skincare product lines, a wedding proposal dinner in a random forest, wine pairing dinners on mega yachts and the list goes on.
For me, it’s all about keeping it custom and giving you what you want in terms of food, style of service and vibe of the event. I don’t send out big lists or pages of menus, we talk and you tell me what you’re imagining. Then, I put together a menu, find a venue and make it all happen-just like magic.
PHOTO CREDITS
SIMMER, STONEWALL KITCHEN, CULINARY VEGETABLE INSTITUTE, JAMES BEARD FOUNDATION.
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DAVE MARTIN
CULINARY CONSULTANT
For help with a project or event just shoot an email directly to the
address below or send a message thru my site.
Email: chefdavemartin@gmail.com
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