Martin Lopez

Martin LopezBorn in Mexico City by an Italian mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. As he endured different tasks assigned to him. Having three brothers and three sisters made a large family and with European traditions needless to say there was a lot of cooking involved. Chef Martin fell in love with the art of cooking from a very early age. His mother, his inspiration and teacher, along with the rest of his family were high critics and supporters. In 1984 he graduated from Alton High School and on 1988 he graduated from Escuela International de Ideomas with emphasis on tourism and languages. After schooling he did his internship at Cafe de France in St. Louis Mo USA, which was a platform for him. After a long journey travels to Europe, Mexico, and South America; Chef Martin has created an array of dishes of multicultural cuisines. He started to combine ingredients from around the world to create pieces that now all of us are more accustomed to marrying and combining Latin America and Italian ingredients to create his dishes. His background and his love for art along with his cooking developed into what he calls now Mexican Novelle with European overtones. Chef Martin’s talents and passion for his cooking along with his love to his community got him involved in many nation wide events partnering with countless groups to raise funds for their causes such as American Heart Association – Go Red for Women – Red Cross – Chefs for humanity – Race for the Cure – Habitat for Humanity to name a few, and countless fundraising events for scholarships. Currently he resides in St Louis Mo. U.S.A. developing his non for profit website, showcasing culinary talents from around the world and bringing awareness of countless groups to help the communities in need. His culinary expertise includes: Southwest, Mexican, classic French, American novelle, European pastry. Some of his special skills are Ice Carving, Pulled Sugar, Wedding Cakes, Garde Manger, 3D cakes, and Tallow. He is a member of the American Culinary Federation, US Pastry Alliance, and The Retail Bakers of America (RBA) -Nationwide. Behind ChefMartin is a team of Chefs, culinary enthusiasts and friends based out of St Louis, Mo. USA They set their goal for 2009 to launch a nonprofit site as they all share the same feelings and passion about their cooking and community. He has always been focused on developing himself as a Professional Culinarian and Chef. In his career, he often gets asked to participate in charity events for groups, fundraisers, churches and many other not for profit events, all with a wonderful cause and goal in mind.
Also many times culinary students and chefs ask him how they can take part of these great culinary community events around the country. His goal is to create a siteMartin Lopez where groups can showcase their functions, guest can look up coming fundraising dinners, socials and any food related culinary events, and also give the opportunity to professionals in the industry to get involved and share pictures of these events with all the people from around the world. In his younger years growing up as professional chefs he often wished he had someone he could talk to, or had someone to inspire him to be stronger caliber chefs, and to be able to share information with his colleagues, as well as the general public, about different issues, trends, and ideas in our industry.
He hopes to achieve this with a clear understanding and without the pressure of gimmicks or sale points.
In addition it’s based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

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