Victor Martinez
Lead Chef Instuctor
Chicago native Victor Martinez, who worked his way up from his father’s bistro as a teen to some of the most respected kitchens in the country, is now bringing fundamental teachings to the culinary internship program at UHCHI. Victor’s upbringing in the kitchen is where he honed his love for cooking. After culinary school, Victor’s resume quickly took shape within the hotel Food & Beverage world. After positions at Hyatt, Sofitel, Renaissance, and Four Seasons, he started to look at cooking as an art form. Victor continued his career helping run the show at the luxurious Conrad Chicago, Hilton Oak Brook Hills Resort and The Drake Hotel downtown Chicago. During this time he was introduced into the world of teaching, assisting at Purdue University’s Hospitality and Tourism Management program. He became passionate about imparting the knowledge he had acquired through his 25 years experience to the next generation of chefs. Now he continues sharing his culinary knowledge and industry experience with his students at UNITE HERE Chicago Hospitality Institute’s Chef de Partie Apprenticeship Program.
Signature dish
Barbacoa de Cordero with Fennel Crémeux, Mission fig–Ancho Mostarda, Roasted Huitlacoche, Hoja Santa, and Fumet de Cordero al Guajillo
Slow-roasted lamb served with a silky fennel crémeux and mission fig–ancho mostarda. Roasted huitlacoche adds earthy depth, while hoja santa brings a distinctive herbal and anise-like note. The dish is finished with a rich guajillo lamb fumet, balancing the sweetness of fig and piloncillo tequila with the smoky warmth of chile.
Cultural influences
My culinary identity also reflects Chicago's multicultural food environment. Through my career in hotels and restaurants, I encountered people from many backgrounds and worked with different cuisines.
Experience
Lead Chef Instructor
UHCHI · 2021 – Present
Opening culinary instructor for Chicago nonprofit workforce development program preparing individuals for hospitality careers. • Trained and mentored 225 culinary apprentices, achieving an 85% job placement rate with hospitality employer partners. • Partnered with employer chefs to deliver hands-on coaching and performance feedback im- proving apprentice job readiness. • Designed intervention plans improving student retention, attendance, and technical compe- tency. • Coordinated student culinary teams for off-site events, ensuring execution of menus, logis- tics, and professional standards. • Led culinary teams for off-site events and developed customized employer training pro- grams. • Development of Bridge, Dishwasher, and Prep Cook programs integrating culinary training.
Education
Associate In Culinary Arts
Cooking & Hospitality Institute of Chicago · 1996 – 1998
Completed a two-year culinary arts program emphasizing professional food preparation, classical cooking techniques, baking and pastry, food safety and sanitation, nutrition, menu planning, and restaurant operations. Received hands-on training in commercial kitchen environments, including preparation of meats, seafood, vegetables, sauces, soups, and baked goods, along with instruction in kitchen organization, food costing, purchasing, and hospitality management.
Certifications
Instructor and Proctor
ServSafe · 2024 – 2027
Successfully completed the requirements.