Dave Martin gained notoriety as a Chef-testant and finalist on the first season of Bravo's Top Chef winning viewer‟s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. Serving up approachable yet sophisticated takes on old classics, like his signature Black Truffle Mac „n‟ Cheese, he has become a hit from the streets of NYC to the shores of St. Tropez. Years after his season ended, Dave finds himself and his food continually in the spotlight.
In 2009 he self published and released his first cookbook, Flavor Quest, Volume 1 and due to popular demand followed with Flavor Quest, Volume 2 in 2010. That same year Dave began teaching classes in American Regional Cuisine at The French Culinary Institute and also to executives from large corporations such as MTV, Oracle and NBC at The Culinary Loft in Soho for the last four years.
Dave launched his own line of Flavor Quest rubs and sauces in 2011 and Dave travels around the country as a guest chef for various Food & Wine Festivals, winemaker dinners, consulting projects, auction dinners, corporate and private catering events, and pop-up restaurant appearances. Through these events he has built solid relationships with the University of Illinois (Champaign-Urbana), Michigan State University, The Culinary Loft in Soho, The French Culinary Institute, Certified Angus Beef Brand, Cisco Systems, Perfect Puree and many more. Firmly believing in giving back to the community, Dave supports several charitable organizations such as the Make-A-Wish Foundation, The American Heart Association, Ronald McDonald House (NYC), Leake & Watts, Greenwich House, Share our Strength (Taste of the Nation) and The Special Olympics.
Dave recently consulted for The Meatball Factory in New York‟s East Village. Opened in October 2011, this new venture showcases Chef Dave‟s love of flavor and creativity within the kitchen with his creative take on the classic meatball, gourmet poutines, rustic flatbread pizzas and childhood favorite desserts! Dave also consulted for The Frying Dutchman, a French Fry food truck that offers all-natural sweet potato and Belgian-style French Fries accompanied with Dave‟s creative and unique dipping sauces. In addition, he is working with a specialty sandwich shop featuring braised meats. At present, Chef Dave serves as a Brand Ambassador for Certified Angus Beef Brand®, The Perfect Puree®, Nueske’s and Row Eleven Wines. Chef Dave represents and promotes the brands across the country through cooking demonstrations, recipe creation and attendance at various food events and festivals.
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