Chef Spotlight: NICKOLAS MARTINEZ of Foragers in the Chelsea Neighborhood of NYC

Nickolas Martinez is a native of rural Illinois who trained under Alain Ducasse at the Essex House and for six years under Joel Robuchon at his l'Atelier in New York City. His classic French training and his all-American roots come together in his own kitchen at Foragers where his technique shines by changing the menu seasonally and bringing the most out of the high quality local ingredients available to him from the Foragers farm and farms in the surrounding area.

BWW interviewed Nicholas Martinez about his career and Foragers Restaurant.

What was your earliest interest in cooking?

My first memories about cooking were when I was about 5 years old helping my great grandma cooking in the kitchen. She made it enjoyable and I enjoyed working with her to create food that made our family happy. Her amazing banana bread and snicker doodles that we still love.

Who were some of your career mentors?

Xavier Boyer and Christophe Bellanca were both chefs with Robuchon at L'Atelier and they were big influences. Dave Kurns, my uncle, has also been a great example to me personally. I strive to find a personal and professional balance that he has been able to achieve.

What culinary styles have influenced your career?

French cuisine has always been really inspiring and that is what I am most trained in. I enjoy spicy food and like to experiment with different chiles on occasion. Working with vegetables is something that I really enjoy as well to highlight their seasonality and why they are special.

What do you consider the most distinguishing features of your work as a chef?

At Foragers, I have had to learn to cook on a wok and have used it to highlight flavors and enhance food with rich, nutty flavors. One of the most popular dishes we serve when it is in season is the softshell crab. This is something that has a combination of flavors and influence and guests really like it.

What is your favorite meal?

I really love Mexican food and different cuisines that have spicy dishes. It is hard to decide what my favorite meal is because I really love to try everything and eat a range of things that are very different.

Tell me a little bit about your restaurant for our readers.

At Foragers, we focus on highlighting the ingredients that we are lucky to have access to. We love the vendors we have and the connections that have been created with surrounding farms. We do our best to offer genuine service from our open kitchen and in the dining room; we love to have our locals come in regularly.

For more information about Foragers Restaurant, call them at (212) 243-8883, extension #206 from 5:30 pm to 10:00 pm or visit the Foragers web site at www.foragersmarket.com. You can also see their menu and make reservations on their web site. The restaurant is open Tuesday through Saturday for dinner and on Saturday and Sunday for weekend brunch.

Photo Credit: Courtesy of Foragers