“I believe food should be simple and at the same time, an adventure.  Some chocolates might be familiar, while others offer a slight twist with something unexpected.  My candies are my easel for colors and creativity, but believe that while the eye eats first, food is still food.

By working to experience new flavors and learning to combine them with others, this gives the customer and myself a chance to go on a gastronomic adventure.

I love what I do, and I want to show the world.“

JM Pastries LLC
7511 Greenwood Ave. N. #419, Seattle, WA 98103

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James Martin, Pastry Chef -who loves to play with chocolate.

Born in Jackson, Mississippi, Chef James Martin has worked every aspect of food service from front of the house to back. While attending Pastry/Baking school, he began work at one of Seattle’s top French Pâtisseries. There he honed his skills and gained rave reviews from customers for his cake creations and imaginative décor. Early in 2005, James moved to Chicago to explore new trends and flavors. While working at the Peninsula Hotel, he was introduced to Asian pastries and was able to experience new flavor combinations and production methods. James then became the Pastry Chef at one of Chicago’s newest Mediterranean restaurants, Copperblue, where he and the restaurant received praise from multiple publications and a coveted 3-star rating. Here, he gained an appreciation for Mediterranean spices and herbs, which he incorporated into his pastries. He began to focus on Spanish pastry and cuisine, and while using his French training, worked to combine the ingredients and techniques from both disciplines.

In 2010, James met Angel Moretón of e-Spain and was able to work with and learn from many of Spain’s top chefs covering desserts, tapas, molecular gastronomy, and many traditional and modern dishes being served in some of Spain’s best restaurants and bakeries.  He also interned with Chef Julian Arranz at his bakeshop where he worked closely with the chef and his crew preparing desserts for weddings and local celebrations.

In January 2020, James attended Máster de Chocolate at Escola de Pastisseria del Gremi Barcelona (EPGB), having the opportunity to study with amazing Chefs from around the world focusing on their specialties.

Currently James also works with e-Spain to help students, cooks, and chefs find internships at Michelin Star restaurants, Tapas Bars, and pastry shops around Spain.  He believes that getting more people to leave their comfort zone and gain new experiences by visiting other countries and cultures, will make us better people.

What I enjoy doing

Experience

SELF EMPLOYED Pastry Chef and Chocolatier (2009 – Present)
Consult with clients to develop and deliver seasonally appropriate menus for their functions. Create petit four buffets for weddings and corporate events. Teach classes on chocolate, candy making, petit fours, and plated desserts. Create chocolate candies to pair with wine and spirits, such as bourbon and mezcal.

SEATTLE CULINARY ACADEMY – SEATTLE CENTRAL COLLEGE Pastry Chef / Instructor (January 2007 to August 2020) Created menus and instruct European cake design for students including a variety of mousses, crémeuxs, gelées, and sponges using seasonal ingredients. Specialize in cakes, petit fours, chocolate candies and decoration, and worked with instituting production of Asian pastries and breads.

COPPERBLUE RESTAURANT Pastry Chef (2005 – 2007)
Recipient of multiple three-star reviews. Responsible for creating a French-Mediterranean menu for each micro season. Designed, prepared, and plated desserts for restaurant and special events. Made chocolate candies and décor. Created daily dessert Amuse and Mignardise for service. Menu design, costing, and purchasing responsibilities.