Jimmy Martinez is the Executive Chef of Boa Steakhouse, a modern steakhouse in Santa Monica where the food and service are first-class and the ambiance is trendy and comfortable. Famous for his expertise in meats, Martinez takes it to another level with his culinary knowledge by infusing creativity with the freshest ingredients. Martinez fell in love with cooking at the age of 5, and has since grown into one of California’s most admired chefs.

How did you begin your career in the culinary field?

I became interested at a young age, cooking for my mom and sister at home. After high school I entered the Le Cordon Bleu College of Culinary Arts in

Pasadena, California. I did my externship at the Pine Creek Cookhouse near Aspen, Colorado and upon graduation from culinary school I immediately went

to work.

What restaurants did you work at prior to this one?

I worked at Mastro’s Steakhouse, Dolce, and under Wolfgang Puck at Spago.

When you’re not cooking up creations at your own restaurant, where can we find you dining?

I like to dine where chefs are willing to stretch themselves to create new and different cuisine. Some examples are The Tasting Kitchen, Red O, The Lazy Ox and Marche Moderne. Otherwise, you can find me eating in my mom’s kitchen. She is a great cook and my inspiration.

What appetizer, entree and dessert is Boa most well known for?

I would have to say for an appetizer – the seafood platters that come with saffron shrimp, main lobster, king crab, oysters, mussels and also clams. For entrees, the aged rib eye with lobster baked potato and for dessert the s’mores are a winner.

What is your favorite drink?

It would have to be a Negroni slightly bitter but slightly sweet–yum.

What is your favorite pastime?

It would be cooking for my lil’ girl Meadow and seeing her enjoy my food.