Tenure: Cofounded the downtown but off-State Street restaurant in the fall of 2014.
Résumé: Since starting his career under the direction of Kim Schiffer at the Santa Barbara Club, Martinez worked at Napa notables The French Laundry and The Thomas, Wexler’s in San Francisco, and Doc’s of the Bay in Oakland.
Dish he digs: Santa Maria BBQ, which features red-oak-roasted tri-tip, pico de gallo, and pinquito beans. “The term Barbareño really defines Santa Barbara,” he said. “Simple and straightforward, the beans are only grown in Lompoc, and we smoke on local red oak, then cook overnight for 12 hours. ”