David Martinez
San Francisco, CA
The Culinary Institute of America (CIA), Greystone Campus, St. Helena, CA
Program: Associate Degree in Culinary Arts
Focus: Hands-on training in culinary techniques and kitchen management, blending traditional methods with contemporary food trends.
Le Cordon Bleu, Paris, France
Program: Grand Diplôme (Diploma in Cuisine and Pâtisserie)
Focus: Comprehensive culinary training in both classic French cuisine and pastry arts, emphasizing precision, creativity, and professional kitchen operations.
Culinary Travel Writing, Food Photography, Cultural Food Exploration, Restaurant Reviews, Gastronomic Event Coverage
David Martinez is a travel and food writer who explores the world one dish at a time. With culinary training from The Culinary Institute of America and Le Cordon Bleu, David captures the heart of each place he visits through its food. His journeys, from vibrant markets in Asia to intimate bistros in Europe, inspire his storytelling.
At thebreslin.com, David shares recipes and stories that give readers a taste of global food culture. His approachable writing and passion for authentic flavors help readers feel connected to the world’s kitchens, one bite at a time.
Key Accomplishments
- More than a decade of experience in food and travel writing, uncovering hidden culinary gems around the world.
- Writes for thebreslin.com, where he shares vivid travel stories, restaurant reviews, and recipes inspired by his culinary adventures.
- Specializes in cultural food exploration, capturing the essence of local dishes and the people behind them.
- Known for his immersive storytelling and photography, bringing readers closer to the heart of food cultures worldwide.
Experience
David Martinez is a seasoned food and travel writer with a knack for uncovering hidden culinary gems around the world. His journey began at The Culinary Institute of America (CIA) in California, where he honed his skills in classic and contemporary culinary techniques.
He later deepened his expertise at Le Cordon Bleu in Paris, earning the prestigious Grand Diplôme, which instilled in him a profound respect for culinary artistry and tradition.
Personal Interests
Outside his work at thebreslin.com, David enjoys exploring local food scenes wherever he goes, from farmers’ markets to family-run eateries.
He is particularly interested in traditional recipes and enjoys learning cooking techniques from local chefs and home cooks.
David is also passionate about food sustainability and supports practices that honor both the environment and culinary traditions.
