Fabian Martinez - Chef De Cuisine

At an early age I always felt a sense of belonging in and around kitchens while scavenging for snacks in both my grandmother’s houses. Every day fresh from the scratch meals were prepared multiple times a day. Throughout my childhood I became infatuated with flavor building and trying new things. At age 16 I began my culinary journey in a local fast-seafood restaurant in San Antonio, TX washing dishes and shucking oysters. I immediately fell in love with the kitchen life and knew that this was something for me.

I spend the next few years working in local kitchens in San Antonio are until I moved to College Station, TX where I worked for a local family-owned restaurant Harvey Washbangers. It was here where I decided to take my culinary career more seriously.

In 2014 I enrolled in culinary school at Le Cordon Bleu in Austin, TX which is the culinary capitol of Texas. I had the privilege of working at a fine dinning restaurant in South Austin call Olivia under Chef James Holmes. I worked side by side with some very talented chefs that pushed and challenged me to be better every day. After graduating culinary school, I finished up my externship and was later promoted to Sous Chef at Oliva.

After some time, I eventually got into the private jet catering business as a Sous Chef for O’Neill’s Inflight Catering. We catered planes of all sizes for celebrities, politicians, and event the Department of Defense.

Through a close chef friend of mine I was presented with an opportunity to work at ATX Cocina under Chef Kevin Taylor. His passion for food and commitment to consistency through accountability are what really helped push me and gave me the confidence I needed to reach the next level.

In 2019 I moved to the Green Bay are where I joined the team at Tenet and worked alongside Chef Joe Schmidt. After Tenet I spent some time over at Rivers Bend until I came across an opportunity to work at the Radisson in 2020. In October 2021 I became the Head Chef of Cedar & Sage Grill House. During our first 2 years of business, we got back to our roots to show the spirit of Oneida through serving fresh, local, and indigenous food. We have been honored to be featured at events such as; MeatFest, ArtFest, Taste Buds, Discover Green Bay Events, Botanical Gardens Field to Fork Dinner and will be featured on an episode for the Lost-In Tv showcasing all Green Bay has to offer. We continue to work with the local farms to source the highest quality meats and produce to show our hearts are in it to give you the best experience Green Bay has to offer.

Matt Winters -Executive Chef

Chef Matt recently joined our team. As soon as we hear Matt’s story we will share it with you.