 Chef Martin
In 2001, a decade-plus stint in the restaurant world concluded for me—an invaluable period during which I was given terrific opportunities to open and manage professional food-service establishments and also to hone my culinary skills. I left that world in favor of a career in teaching and culinary-facilities management for the University of Richmond's Center for Culinary Arts and have never looked back. I've been an instructor there for almost ten years.
Additionally, I have been writing monthly restaurant reviews and feature food-pieces for Richmond Magazine since 2003. A cookbook is in the works and information will be posted when it comes out.
My education and experience includes a bachelor's degree from the University of Richmond in Communications and Political Science, as well as formal training through Johnson & Wales Culinary School and Piedmont Virginia Community College. I am a certified food safety manager and have worked in numerous Central Virginia establishments, including The Bull & Bear Club, Enzo's Ristorante and The Smokey Pig.
University of Richmond Public Courses
Through the University of Richmond's Continuing Studies culinary program and its brand new Center for Culinary Arts, I offer classes spanning a wide variety of interesting cooking topics and techniques, all geared toward the budding home chef. Most classes are hands-on in an effort to maximize both the educational experience and the fun. For a list of upcoming classes, as well as contact information, please check my public courses schedule.
Food Articles & Restaurant Reviews
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