Eric Martinez

About Eric Martinez

As Executive Chef at the Orlando World Center Marriott—the largest resort in the world within Marriott International—I lead culinary strategy, development, and operational excellence across a high-volume, multi-outlet environment.My leadership centers on four pillars: organization, quality, profitability, and excellence. These principles guide how I build high-performing teams, elevate guest experiences, and drive sustainable business growth.My commitment to innovation and culinary integrity has earned recognition from respected institutions including the James Beard House, Chaîne des Rôtisseurs, and Slow Food. Whether collaborating with global partners or developing next-generation talent, I bring a strategic, people‑focused approach to every project.Specialties: Culinary Leadership • Hospitality Operations • Strategy Development • Training & Coaching • Team Building • Cost Control • Recruitment • Menu Engineering • Marketing • Social Media • Forecasting • Personal Development

Experience

1. Executive Chef

   Orlando World Center Marriott

   Aug 2010 — Present

   A 2010 room resort and conference center hotel with square feet of meeting space and 10 outlets. Marriott’s largest hotel in the world120 million dollars in food and beverage sales 2025Duties include overseeing 24 managers and 300 associates, cooks, banquet, stewarding, servers, bartenders and purchasing personnel, as well as financial statements, menu development, scheduling, and mentoring of staff. Also the creation of a chef’s table that has booked over 17 million dollars in catering sales

Education

• Delgado Community College

  AS, Culinary Arts

  1996 — 1999

• Midwestern State University

  BS, Marketing

  1994 — 1996

Skills

• Inventory Management
• Menu Costing
• Cooking
• Hospitality Industry
• Food Safety
• Pre-Opening
• Recipes
• Restaurants
• Event Management
• Banquets
• Revenue Analysis
• Hiring
• Food Industry
• Front Office
• Wine
• Management
• Micros
• Purchasing
• Hospitality Management
• Budgets
• Food
• Pastry
• Fine Dining
• Resorts
• Catering
• Income Statement
• Hotels
• Restaurant Management
• Menu Development
• Sanitation
• Forecasting
• Culinary Skills
• Sales
• Marketing
• Cost Control
• Process Scheduler
• Hospitality
• Cuisine
• Recruiting
• Customer Satisfaction