From the sunny shores of Southern California to a remote part of Belgium, Aaron Martinez’s passion for travel and new adventures has brought him to the Midwest, and now as Executive Chef of Cinder House at Four Seasons Hotel St. Louis.
The globetrotting Martinez brings an impressive resume and bold ambitions to the culinary team. Born and raised in Southern California, Aaron found his love for cooking and hospitality while helping his mother and grandmother host neighbourhood barbecues at an early age. From planning to preparation to service, Aaron relishes the process of delivering memorable culinary experiences to his guests. Throughout his career in the kitchen, he has had the opportunity to work alongside mentors, develop numerous restaurant concepts and truly craft his preferred style of cooking.
“I enjoy clean food – clean flavours that include a lot of acidity and are straightforward,” says Martinez. “It’s important to me that guests know exactly what they are eating, so let’s not over-complicate things.”
As Aaron travelled through Europe and worked in restaurants from Los Angeles to San Francisco, he found himself drawn to restaurants that provided exceptional hospitality to their guests. “I have admired Four Seasons as a brand and what it means to a lot of people, I’m thrilled to be a part of the team. From live-fire cooking to multiple outlets and Dia’s private tasting menu, we can be as creative as we want to be,” says Martinez.
Aaron has been in leading roles in three Michelin starred restaurants and has the ability to thrive in fast-paced environments, managing high guest expectations across multiple outlets. With Chef Craft he will oversee Cinder House Restaurant and Bar, in-room dining, poolside dining and the spa café.
