Dave Martin

Expert Interview: Dave Martin

Behind the Chef

What were your favorite foods growing up?
All of my mom's baked goods (especially German chocolate cake), ice cream, and hot dog casserole.

When did you decide you wanted to be a chef?
I always wanted to be a chef, but thought I would never make any money or a big enough impact in the biz.

Where and when did your career in food begin?
I worked in food as a kid and during college (dishwasher, busser, prep cook, server). My real career began when I started a catering company while still enrolled at Le Cordon Bleu.

If you didnâ��t become a chef, what would you be?
A navy fighter pilot, dentist, or lawyer

Who/what has shaped your cooking the most over the years?
My mom, my family, and my friends

What are your favorite culinary weapons in the kitchen?
A glass of wine, a chefâ��s knife and a peeler

What influences your cooking style?
I try to not take things too seriously, but to make food that people will enjoy and talk about. I am influenced by the seasons and working with flavors that excite peopleâ��s palates.

What is your favorite secret ingredient?
Fresh citrus juices and chipotle Tabasco

What is the one rule or value you try to instill in all of your staff?
Try to always be positive and happy; attitude is everything and NO EGO.

What was the most challenging meal you had to make? Why?
The wedding dinner on Top Chef because of lack of time and lazy team members.

What was your worst restaurant disaster?
I am still waiting for that one

What is your least favorite food?
Mayonnaise

What is your beverage of choice?
Oregon pinot noir

What are some recent dining and culinary trends you have been observing?
Foams/molecular gastronomy (no thanks), market to table, sustainability

When you are not eating at your own restaurant, you are eating at?
Otto, Landmarc, Batch, Tuk Tuk, Bella Via

Which foreign country inspires your style most?
They are all a part of my process. I think it just depends on who I am cooking forâ�¦I definitely love the flavors of Southeast Asia and India.

What was the most spectacular meal you have ever had?
This place in Cannes with the Chodorowâ��s, $1000 a plateâ�¦crazy!

What is your best cooking tip for a home enthusiast?
Have fun with your food and cook what you like to eat.

What do you eat when you are home?
Raisin Bran, sandwiches, Boca burgers, low-fat soups, ice cream, baked Wheat Thins, baked chips and sour cream.

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Expert Profile

Dave was a Chef-testant on the first season of Bravo's Top Chef. Fans will never forget his famous Black Truffle Mac n' Cheese and, of course, Dave's success in making it to the finals in competition. After appearing on Top Chef, Dave made the leap to New York City and was an Executive/Consulting Chef at Lola, Crave on 42nd, and VYNL Restaurants. Additionally, Dave began building relationships with the University of Illinois (Champaign-Urbana), The Culinary Loft in Soho, The French Culinary Institute, Certified Angus Beef Brand, In Good Taste- Portland, Oregon, Cisco Systems, Perfect Puree and many more.

In 2010, he started teaching classes in American Regional Cuisine at The French Culinary Institute for their Recreational Division with more classes slated for 2011. Dave continues to teach at The Culinary Loft for Executives from MTV, Oracle, NBC and other large corporations. Chef Dave supports several charitable organizations including the Make-A-Wish Foundation, The American Heart Association, Ronald McDonald House (NYC), Share Our Strength, Leake & Watts, Greenwich House ,Share our Strength (Taste of the Nation) and The Special Olympics.

In expanding his new business model, Dave has been working hard to keep his name and most importantly his food out there for the public. Since the release of Flavor Quest, Volume 1 in 2009, he has been focused on promoting his book and working on lots of exciting projects. Due to the success and popularity of his first cookbook , Dave released Flavor Quest, Volume 2 in November, 2010. Currently, Chef Dave travels around the country for various Food & Wine Festivals, winemaker dinners, consulting projects, auction dinners, corporate and private catering events along with numerous guest chef and pop-up restaurant appearances. Look for his new 'Flavor Quest' Line of Rubs & Sauces in Early 2011.