James Martin
Bocadillo Market | Chicago
SEPTEMBER 2024
James Martin discovered his unrelenting love for cooking as a kid while visiting family down in South Carolina. Martin, born and raised in Washington D.C., was inspired by the regional cuisine and culture, and the image of his extended family gathered around the table. Back home, he worked at a local Five Guys through high school and gained a valuable understanding of kitchen systems before deciding to pursue a career in the industry. In 2005, Martin enrolled in culinary school at the Art Institute of Washington and began to explore the rich gastronomic history of the American South.
After graduating, Martin joined the team at Chef Jeffrey Buben’s Vidalia in D.C. The inspirational and competitive atmosphere shaped his culinary perspective as he sharpened his technique and learned the art of butchery, charcuterie, and pasta making from Rising Stars alum RJ Cooper. After two years, Martin moved to Chicago and started as a line cook at North Pond under Chef Bruce Sherman, where sourcing and seasonality took center stage. He returned to D.C. and went to work at the Four Seasons Hotel for Chef Michael Mina and then, after a stint at Jean-Georges in New York, he took on his first chef de cuisine position at Buben’s Bistro Bis, fostering a creative environment and cooking food that was personal to him.
Martin returned to Chicago a few years later and became the executive chef at Chef Matthias Merges’ A10. After the restaurant closed in 2018, he took a job at Bang Bang Pie & Biscuits under Rising Stars alum Michael Ciaciak. Ready to build something of his own, Martin found himself inspired after several trips to Spain with his wife, where he saw clear parallels between the history, culture, and flavors of Spain and the American South. At Bocadillo Market, which opened in 2021, Martin draws on the shared culinary heritage of these two distinct places with dishes like his smoked lamb neck bocadillo with pickled green beans, ñora chile aïoli, shaved carrots, and fresh herbs. Beyond his global culinary mission, Martin is investing in the local Chicago community through his participation in Pilot Light and his work with the Gary Comer Youth Center.
