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Christopher Martin
Master of Wine
- Discipline
- Other
i. Biography
Coming Up
Formal training came first at Le Cordon Bleu College of Culinary Arts-Minneapolis (2009), and Christopher Martin’s work after that stayed rooted in the line: timing, repetition, and the ability to move with service instead of against it. The early posts at Pinnacle Entertainment (2009–2011) and Norwegian Cruise Line Holdings Ltd. (2011–2014) point to the basics that define kitchen craft in real time—coordination, pace, and consistency when the pass does not slow down. That mix of roles matters: it shows a cook moving between production and oversight, and building range across different service environments without losing the discipline of the line. Independent work sits alongside the kitchen roles through Savor The Passion (since 2017), founded by Christopher Martin, and server work at Dick's Last Resort (since 2018). Since 2023, he has been Sous Chef at Eurest USA in Minneapolis, where those accumulated years now read as a working base: service experience, management perspective, and steady kitchen repetition brought together in one post.
Where They Are Now
Sous Chef at Eurest USA in Minneapolis is the current point in Christopher Martin’s record, but the value of the role comes from what preceded it: Le Cordon Bleu College of Culinary Arts-Minneapolis (2009), Pinnacle Entertainment (2009–2011), Norwegian Cruise Line Holdings Ltd. (2011–2014), Masu Sushi & Robata (2014), Pajarito (2018), Dick's Last Resort (2019), and Porterhouse Steak & Seafood (2022). The throughline is not a single style or signature dish; it is a career built by moving through different kitchen formats and staying in the work.
Profile updated July 2026
FAQ
Asked of Christopher
What is Christopher Martin's current role?
As of 2026, Christopher Martin is Sous Chef.
Where did Christopher Martin train or study?
Christopher Martin trained at Le Cordon Bleu College of Culinary Arts-Minneapolis.
