Today we’d like to introduce you to Nesa Martinez.
Hi Nesa, please kick things off for us with an introduction to yourself and your story.
My new journey began 2023, transitioning into the Executive Chef Industry. Brining my own creative ideas and systematic / logistics in place with many restaurants within DFW.
Working within contract base to ensure restaurants are set up for success.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It is definitely the hard path that is less chosen. The culinary industry has always been male dominated and set to structure for only professionals to be creative. I jumped through hoops, had to relearn my own craft and value. A blessing to curate my own collection as I grow within the restaurant / consulting business aspect of it all.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am an Executive Chef, specialize in logistics, foundation of business structure. Menu planning, cost management/ hiring and training staff to prepare for a proprietary system.
I also create menus for new standing restaurants and seasonally curated collective dinners for private events.
My main focus is to elevate flavor, there is only so many options but within season and seasonings, flavors have endless possibilities.
Is there any advice you’d like to share with our readers who might just be starting out?
Pay attention to detail, stay focused, humble and learn as much as you can. We are always learning. Inspire and stay inspired. One day, someone will notice.
Pricing:
- $50/hr base rate restaurant opening
- $200/hr private event
Contact Info:
- Website: Linktr.ee/Finnesaa (Contract Hiring)
- Instagram: @Finnesaa
