“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.“
James Martin, Pastry Chef -who loves to play with chocolate.
Chef James Martin is a former student and graduate of the Seattle Culinary Academy. While attending 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 in order 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 North African 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 2012, James attended Escuela Internacional de Cocina in Valladolid, Spain. There he was trained by five of Spain’s top chef’s covering desserts, tapas, molecular gastronomy, and many traditional and modern dishes being served in some of Spain’s best restaurants and bakeries. James also had the chance to stage 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 is working with e-Spain to help students, cooks, and chefs find internships at Michelin Star restaurants, Tapas Bars, and pastry shops around Spain.
What I enjoy doing
Teaching, I love to teach
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.