Conversations with Vannesa Martinez

Today we’d like to introduce you to Vannesa Martinez.

Hi Vannesa, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started within the industry at 15, baking pastries till I decided to step into a commercial kitchen. I got blessed to be trained by executive chefs who graduated from le cordon bleu, made successful restaurants. Eventually I started selling myself through my recipes, plating dishes and training lead cooks to managing positions. Through 12hour shifts, open to close daily, I achieved an executive sous position, truly though hard work, dedication and networking with the right people!

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Commercial kitchen and leading an experience is tough all around. I’ve cut, burned myself and burnt out from energy through dinner service. Some days opening to close just do it all again tomorrow but knowing that every plate was made out of excellence and love. Being able to influence others to thrive is what I love to do.

Can you tell our readers more about what you do and what you think sets you apart from others?
I am an executive sous chef. I manage leading service of 14,000 servings or more. As well as managing dinner service of events for example I recently did a Met Gala event starting at $90k. I’ve also worked for Cheesecake Factory and I was known for being a high achiever and specifically knowing recipes to train during rush hours. A gift to memorize recipes and match flavors from a one time taste!

What’s next?
Expecting to achieve high to be a well known executive Chef, maybe get a Michelin star!

Contact Info:

• Instagram: Finnesaa