Cooking and fine dining have hit the big time, and the proof is in the pudding– or, rather, the foie gras, shaved truffles, and seared scallops. Chefs are the new rock stars, and as with the music business, the search is always on for the next great undiscovered talent. Emerging from the first season of Bravo’s ?Top Chef? TV series, chef Dave Martin has made a distinct impression on the viewing public and industry insiders alike.
Even before being chosen for ?Top Chef? over thousands of other applicants, Dave garnered a list of achievements that any aspiring chef would envy: graduating with honors from the Le Cordon Bleu in Pasadena, starting his own catering company As You Wish while still in school, and working as executive chef at XO Wine Bistro in Manhattan Beach, California.
During his tenure on ?Top Chef?, Dave made waves with both his food and his passion. His signature dish, Black Truffle Mac ‘n’ Cheese, won over a highly qualified and discerning panel with its presentation of comfort food with a luxurious gourmet touch. On a lighter note, his “I’m not your bitch, bitch,” catchphrase has burrowed its way into the national consciousness, and the accompanying line of t-shirts has sold out repeatedly on the bravotv.com website. He’ll be back as a guest on the second season of the show, and he’s writing a blog for bravotv.com and outzonetv.com.
Beyond the TV show, Dave has hit the ultratrendy Hollywood food scene, where he has delighted and enticed with his versatility. Dave engineered the vegetarian and seafood menu at Mary Kate and Ashley Olsen’s 20th birthday party, and Extra TV tapped him to add his delicious bites to their 2006 Emmy suite. In another measure of Dave’s culinary chops, he was personally chosen by international restauranteur Jeffrey Chodorow (Social, Asia de Cuba) to join his cooking team alongside celebrity chef Michelle Bernstein at the Cannes Film Festival, serving the likes of Halle Berry and Hugh Jackman.
The summer has been a frenzy for Dave. He’s scheduled to present cooking demonstrations at Williams-Sonoma and Sur La Table across southern California, including a sold-out engagement at William-Sonoma in Beverly Hills. He’ll also be the guest headliner in various restaurant kitchens across the country, including Sage in Newport Beach and Laguna Beach, California, as well as Restaurant Azul in New Orleans. Furthermore, he’s taken part in events as diverse as the Culinary Vegetable Institute’s 2006 Food and Wine Festival and the Tales of the Cocktail celebration in New Orleans.
This is just a taster–an hors d’oeuvre–of what’s to come for Dave. Stay tuned for his next move, which includes a cookbook and a TV show.
