Tony Martin

Past

Pastry Chef at Monterey Plaza Hotel & Spa
Pastry chef at Vail Cascade Resort and Spa
Assistant Pastry Chef at Four Seasons Hotels and Resorts

Lead Pastry Cook at Ritz Carlton Hotel Half Moon Bay
Assistant Pastry Chef at Pebble Beach Company
Assistant Pastry Chef at Monterey Plaza Hotel & Spa
Pastry Chef at Wyndham Hotel

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4 more...

Education

French Pastry School Chicago
Scottsdale Culinary Institute
ServSafe certified

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Connections

24 connections

Industry

Hospitality

Websites

My Company

Tony Martin’s Summary

I have 15 years pastry chef experience at three star, four star and five star hotels and resorts.
Current and past jobs include the pastry chef at the Monterey Plaza Hotel and Spa, the pastry chef at the Vail Cascade Resort and Spa, and Assistant Pastry Chef at the Four Seasons Hotel Chicago.
I have been the Diamond Manager of the Quarter for the Vail Cascade Resort and was a part of the Monterey Plaza Hotel team that elevated the hotel from Mobile Three Star to Mobile Four Star status.
At the Four Seasons Hotel, I managed a team of 10 pastry cooks and was part of a 12 pastry cook team at the Ritz Carlton Hotel Half Moon Bay.
I am looking for Pastry Chef opportunities within the US at three, four and five star resorts and spas as well as quality fine dining restaurants where I can provide patrons with the highest quality pasty experience.

Tony Martin’s Specialties:

Designed, planned and executed specialty events for banquets groups between 25 &1000 guests.

Opened, managed and designed pastries for two separate luxury hotel espresso shops.

Led, scheduled & trained 10 pastry cooks.

Designed, wrote and executed banquet, restaurant, and room service pastries for three, four, and five star resorts.

Created custom chocolate and pastry work at the request of the executive chef.

Taught custom pastry classes at the request of the executive chef.

Tony Martin’s Experience

Pastry Chef

Monterey Plaza Hotel & Spa

(Privately Held; Hospitality industry)

May 2008 — January 2009 (9 months)

Reported to the Executive Chef and directed the work of five employees in the department. Created and prepared items for restaurants, banquets, Room Service, weddings, espresso shop and special charity functions held at this Four Star hotel and spa.
Helped open Café la Strada, the hotel upscale espresso shop. Was part of the management team that elevated to hotel from Mobile Three Star to Mobile Four Star status. Position eliminated due to corporate restructuring.
Pastry chef

Vail Cascade Resort and Spa

(Hospitality industry)

April 2006 — May 2008 (2 years 2 months)

Reported to the Executive Chef and directed the work of four employees in the department. Created and prepared items for restaurants, banquets, Sunday Brunch, Room Service, weddings, espresso shop and special functions held at this Four Diamond hotel and spa. Awarded Diamond Performer manager of the quarter for 2007.
Assistant Pastry Chef

Four Seasons Hotels and Resorts

(Privately Held; Hospitality industry)

2004 — 2005 (1 year)

Reported to the Pastry Chef to support the pastry department and direct the work of ten employees in department. Created and prepared menu items for restaurants, banquets, Sunday Brunch, Room Service, and special functions held at this Five Star, Five Diamond, World Class hotel. Led the department from January 2005 to September 2005 during the Four Seasons nine month search for a new Executive Pastry Chef.
Lead Pastry Cook

Ritz Carlton Hotel Half Moon Bay

(Hospitality industry)

March 2002 — October 2004 (2 years 8 months)

Reported to the Pastry Chef to support the pastry department and helped direct the work of twelve employees in the department. Created and prepared menu items for restaurants, banquets, Sunday Brunch and special functions held at this Five Diamond, World Class hotel.
Assistant Pastry Chef

Pebble Beach Company

(Privately Held; Hospitality industry)

October 2000 — March 2002 (1 year 6 months)

Reported to the Pastry Chef and directed the work for eight employees in the department. Created and prepared menu desserts and all pastries for restaurants, banquets and special functions held at this World Class resort and spa. Designed, planned and reviewed special orders prepared for prestige events including The AT&T Pro-Am Golf Tournament, Concours d’Elegance and weddings. Participated in cooking demonstrations in pastry preparation for clients at the request of the Executive Chef. Resort ranked number one golf resort in United States and is a Four Star, Four Diamond award winner.
Assistant Pastry Chef

Monterey Plaza Hotel & Spa

(Privately Held; Hospitality industry)

November 1999 — October 2000 (1 year)

Essentially performed the same duties and responsibilities as The Lodge at Pebble Beach.
Pastry Chef

Wyndham Hotel

(Privately Held; Hospitality industry)

November 1993 — July 1999 (5 years 9 months)

Carmel Valley Ranch
Carmel Valley, California
Pastry Chef
Responsible for pastry operations at this 144 room luxury resort.

Peaks Resort and Golden Door Spa
Telluride, Colorado
Assistant Pastry Chef
Resort ranked as one of the top ten destination resorts and spas in United States.

The Boulders
Carefree, Arizona
Pastry Cook
Ranked as one of the top-five destination resorts in United States.
Resort is a Five Diamond award winner.

Buttes Resort
Tempe, Arizona
Culinary Intern

Tony Martin’s Education

French Pastry School Chicago

French Classics and Modern Entrment with Chef Laurent Le Daniel 2007 — 2007
Scottsdale Culinary Institute

AOS , Culinary Arts and Sciences , 1993 — 1994
ServSafe certified

2008 ,

Additional Information

Tony Martin’s Websites:

My Company

Tony Martin’s Groups:

Restaurant Network
Luxury Hoteliers
Chef Network
Tasty Pastry
Four Seasons Hotels and Resorts Talent Community
All Food, Beverage, Hospitality, Hotels, Restaurants, Culinary, Catering, Coffee, QSR Professionals
Ritz-Carlton, The Gold Standards
Gourmet Chocolate Industry
Chocolate Industry Professionals
Exec.Pastry Chef of the world
Refrigeration Monitoring for Food Services and Food Safety