Eric Martinez

Eric Martinez started his career in cooking growing up in New Orleans, where he honed his skills at Arnauds restaurant as one of the youngest and first non-European sous chefs. After a 3 year stint at the French Quarter landmark, Eric headed west with Marriott at the JW Desert Springs in Palm Desert, CA. During his time there, he was honored to be invited to cook at the James Beard House. Eric then ventured east, where he went to Hilton Head Marriott Beach and Golf Resort on Hilton Head, South Carolina, as the Executive Sous Chef and brought his Creole California flare to the low country cuisine scene. Later, he moved back to his place of birth and the New Orleans Marriott as the Executive Sous Chef, where he helped transform the operation in the aftermath of hurricane Katrina. Eric was a vocal advocate for the city’s food and culture, making appearances on national TV shows including Good Morning America and Martha Stewart Live. When the midwest called, he headed to the Des Moines Downtown Marriott as the Director of Food and Beverage/Executive Chef to champion the farm to fork movement for the hotel. Alas, ultimately, the sunny shores of Florida would beckon him, and Eric moved to his current location at the Orlando World Center Marriott, the largest Marriott in the world, as Executive Chef, overseeing 10 restaurants and 500,000 sq. ft of meeting space at this destination landmark.