Chef Diego Martinez

Private Chef In Playa Del Carmen

I am a perfectionist person, I always try to exceed my expectations, I

I demand to always give my best in everything I do. I am open to learn

new and different things.

I have worked in restaurants in the United States and Mexico.

THE HOUSE OF WATER PLAYA DEL CARMEN.

(JUNE 2011-OCTOBER 2011) KITCHEN MANAGER

Activities:

In charge of production, quality control, input and output of the product (protein).

WICKY’S PLAYA DEL CARMEN.

(MAY 2009-JUNE2012) SOUS CHEF

Activities:

Responsible for the dinner shift, person in charge of the shift, product quality control, inventory control, creation of different specialties every day and support in the service (second to the executive chef)

DEL FRISCO’S DOUBLE EAGLE STEAK HOUSE, GREENWOOD COLORADO.

(OCTOBER 1999- DECEMBER 2008) HEAD COOK

Activities:

Coordinator and leader of the hot kitchen in the dinner shift with a minimum of 100 diners and a maximum of 700 per night and in charge of closing the kitchen ensuring that all products comply with the company's protocol.

HOPS RESTUARANT AND BREW NORTHGLEN COLORADO.

(JANUARY 2001-MAY 2007) PREP COOK

Activities:

In charge of the production for the lunch and dinner service, support in the hot line. The production consisted of preparing different hot soups, dressings, salads, desserts, etc., in the morning shift.

where i acquired

experience and knowledge to open my way to new ideas and experiment

with different ingredients.

For me, cooking is...

Passion. A space where I can create, enjoy and love what I am doing, to give the best experience to my guests.

I learned to cook at...

Creativity, love, freedom and organization.

A cooking secret...

My secret is the love and commitment I have to this beautiful profession, which more than a profession, for me it is my lifestyle.

My menus

Vegetarian family style

STARTER

All inclusive

FIRST COURSE

All inclusive

To accompany: Mexican rice, beans, guacamole, pico de gallo, two different sauces

MAIN COURSE

All inclusive

Assorted vegetables made in different styles, like pastor style, oriental style, sautéed with butter or olive oil

DESSERT

All inclusive

Papaya compote with amaranto

Fish in a salt crush family style

STARTER

All inclusive

FIRST COURSE

All inclusive

To accompany: assorted vegetables sautéed whit butter, milanessa rissoto and fresh salad whit dressing

MAIN COURSE

All inclusive

Big filet of fish baked in a species salt crust

DESSERT

All inclusive

Wine popsicle

Taco bar family style

STARTER

All inclusive

FIRST COURSE

All inclusive

Garnish: onion pickles, roast pineapple, cactus, rice, black refried beans, green sauce and mango sauce, limes and tortillas

MAIN COURSE

All inclusive

Panko shrimp, pastor (traditional pork meet marinated with axiote), longaniza (Mexican sausage) and potatoes, sirloin steak and onions, chicken with rajas poblanas (poblano pepper, cream, onion and sweet corn) and dice cheese

DESSERT

All inclusive

Lemon sorbet

Mexican bbq family style

STARTER

All inclusive

FIRST COURSE

All inclusive

To accompany: corn and flour tortillas, Mexican red rice, black beans, pico de gallo, guacamole, cactus salad, spicy green sauce and roasted red sauce

MAIN COURSE

All inclusive

Flank steak, cecina beef, Mexican chorizo, fresh cheese, and pork ribs marinated in adobo sauce, everything cooked in a grill

DESSERT

All inclusive

Carlota (Mexican lime dessert)

Spanish family style

STARTER

All inclusive

FIRST COURSE

All inclusive

Capresse salad, gazpacho & bread

MAIN COURSE

All inclusive

Traditional Spanish paella, served with beef, pork sausage, chicken, bell pepper, onion, infused with saffron and seafood. (You can choose different options between, only seafood, beef, pork or chicken)

DESSERT

All inclusive

Red fruit sorbet

Vegetarian dinner

STARTER

All inclusive

FIRST COURSE

All inclusive

Mixed salad accompanied with roast apple, roast pear, roast papaya, sautéed asparagus and mango dressing

MAIN COURSE

All inclusive

Portobello stuffed with zucchini, corn, tomato and onion gratin with vegan cheese