FOODIES WEST.COM         

 EXECUTIVE SOUS CHEF ALEJANDRO MARTINEZ
 

 
MICHELIN-RATED | RELAIS & CHÂTEAUX

THE HERMOSA INN
in Paradise Valley, Arizona

  Working in the kitchen, it just changed my mentality.

November 2017 Issue | Vol. 5, No. 22














 

 






 
 
 
 


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Executive Pastry Chef
THE BOULDERS
CAREFREE, ARIZONA

KEITH TAYLOR

 
Chef de Cuisine
HEARTH '61
PARADISE VALLEY, ARIZONA

ALFRED MURO

  Executive Sous Chef
MOUNTAIN SHADOWS 
PARADISE VALLEY, ARIZONA

CHRISTOPHER BRUGMAN

 
HENDRICK'S GIN
with Mark Stoddard

WEST COAST AMBASSADOR 




Chef Martinez shares his thoughts about making pasta 
on our —

 
STRANGE CRAFT
BEER COMPANY

with Tim Myers

FOUNDER/HEAD BREWER 



     
THE GRILL 
Kitchen & Bar 
THE BOULDERS
Carefree, Arizona

      
Montelobos Mezcal
with Iván Saldaña, PhD.
   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group



View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


             

           
 
           
 
              
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Keith Taylor | Executive Sous Chef | The Hermosa Inn in Paradise Valley, Arizona Alejandro Martinez creates, what his executive chef, Jeremy Pacheco calls, Argitalian food. This, being interpreted, means a blend of Argentinean and Italian, influences. “Because being in Argentina,” Martinez, a porteño, explained, “we love cooking on the grill. Spending so much time in Italy, everything that is pasta and rice, charcuterie and cheeses, it’s amazing.” Martinez spent almost ten years in kitchens around Italy, starting with three years in the north. His first season ran February to December 2001. “Then I was for two-and-one-half-months down in Puglia,” Martinez continued down the list. “From there I had a chance to move to France for about a month. Then from France, I went back to Italy, up north, Lombardia, that region. “After that,” Martinez continued, “I had a chance to join another cruise ship for four months. Then back to Italy, Lago di Garda, the Lake Region. After that I did the winter season up north, close to Austria, and then from there, I went to Tuscany.” Mixed into this Argitalian blend, however, come influences culled during Martinez’s time as a crewmember on the Disney cruise ship, Wonder. “We had many different cultures working all together,” Martinez said. “Jamaica, Philippines, India, you name it.” Martinez picked up different ideas when he got to know the crew by, after service, sitting down with them and eating whatever they were eating. He’d ask questions and get involved with them, and absorb some of the things he learned. And he has these poetic tendencies. “One thing that is great,” Martinez added, “at least for me, is you can see a lot of things when you put something on a plate. You can actually tell a story. You can see what your mood is when you’re putting something on a plate. You can really tell when something is not right within your life. You just can’t perform the same way.” When something off-kilter happens, even the way his food turns out gets affected. “It drives me crazy,” Martinez said. The whole soulful bundle has caused the kitchen in which he currently works to have a different approach on how they put things together. Martinez called it “a creative process” and “quite fun”. All this goes back to the family kitchen. That and a bad case of wanderlust.