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.
Chef James is happy to be back in Seattle and enjoys the opportunity to share what he has learned with students in the Specialty Desserts and Breads programs.