The Roosevelt New Orleans, announces New Executive Chef Jose Martinez
The Roosevelt New Orleans, A Waldorf Astoria Hotel, announced Chef Jose Martinez as the new executive chef. In his new role, Martinez is responsible for the creation and execution of menus throughout the entire hotel, including in-room dining and banquets, as well as the training and management of the hotel’s entire culinary staff.
Born and raised in Puerto Rico, Martinez fostered his love for food through his family’s restaurant in the heart of Luquillo, Puerto Rico, where they served tourists from all over the world. Coming from a culture with a rich history of serving rice and beans as a base for meals and incorporating seafood from surrounding bodies of water, Martinez will fit right into New Orleans, bringing even more flare to the Crescent City’s culinary scene.
In 2002, Martinez enrolled in the Caribbean Culinary Institute in Puerto Rico where he fully immersed himself in the art of cooking. Martinez is a firm believer in using the freshest local ingredients to produce the best results, mastering his skills on an island influenced by the colorful flavors of the Caribbean. At the age of 21, Martinez sought to expand his knowledge in the kitchen, making the move to the contiguous U.S. where he studied at the Florida Culinary Institute.
With a diverse background, Martinez will apply his extensive knowledge and creativity to continue the hotel’s excellent culinary reputation
“I always say, enjoy the moment you are at the table because nothing comes close to that feeling of being surrounded by great food, friends and family. The Roosevelt New Orleans is now my table,” said Martinez. “I am honored to play such a large role as executive chef, carrying on the tradition of sophisticated and luxurious dining for the whole hotel.”
Chef Martinez’s career began when his family opened up the Crab House in Puerto Rico where he continually filled the 75-seat restaurant with guests eager to try the family’s cuisine. Following his desire to expand his culinary skills, he attended the Florida Culinary Institute. Chef Martinez gained experience at the PGA National Resort and Spa in Palm Beach Gardens, Florida. In 2013, he started his career with the Waldorf Astoria brand at the Arizona Biltmore luxury resort as executive banquet chef and worked his way up, eventually earning the title of executive sous chef. In 2015, he move to Colorado Springs and gained new experience at The Broadmoor before he returned to the Waldorf Astoria brand here in the Crescent City. Chef Martinez is now catering to New Orleans luxury at The Roosevelt New Orleans as the executive chef.
“We are thrilled to welcome Chef Martinez to our kitchen,” said Resident Manager Sebastian Stutz. “The Roosevelt New Orleans has a century-long tradition of culinary excellence all centered on the guest experience. We know Chef Martinez’s culinary creativity and love for executing artful dishes for our guests will keep the hotel at its best.”
The Roosevelt New Orleans, A Waldorf Astoria Hotel, is one of America’s most luxurious and revered properties in one of the world’s greatest cities. This iconic hotel offers 504 rooms, including 125 suites, along with ballrooms and meeting space for every event from elaborate galas to private groups, weddings and more. Built in 1893 and boasting its signature block-long golden lobby with dozens of sparkling chandeliers, The Roosevelt has created its own history with the renowned Blue Room, Sazerac Bar, Waldorf Astoria Spa, fitness center, Rooftop Bar, Teddy’s Café, Fountain Lounge, Emporium Gift Shop and its true Waldorf world-class service. Located steps from the history and excitement of the French Quarter, The Roosevelt New Orleans is the crown jewel of New Orleans luxury.