A Vail Valley native, Adolfo grew up hanging out at the Mexican restaurant where his mother worked and became involved with his high school's ProStart culinary arts and restaurant management program. After graduating from Battle Mountain High School, the aspiring chef when on to study at Boulder's Auguste Escoffier School of Culinary Arts, followed by a Disney World internship.
Back in Colorado, executive Chef Jasper Schneider was seeking a fresh-faced creative that was hungry to grow. A fast learner, Martinez worked his way up and was ready to step in. Martinez has spent the last 5 years earning his spot at the helm by absorbing every bit of Japanese sushi knowledge possible.
Today, the talented sushi chef boldly dives into boxes flown in from Japan, pulling off cuts of fish. He never knows what will be delivered until he opens the box and looks forward to being creative, delighting guests one artfully polished plate at a time. For Martinez, it's all about opening the box of fish from Japan and working his magic to find the perfect sweet-savory-spicy-umami balance. Inspiration arises from tasting the fish, knowing what pairs well with it and what kind of flavor profile he's working with.
