Nico Martin – Head Potato Peeler
Born in Argentina, raised in Brazil, Nico Martin has always had a curiosity for everything food. From his young years, he spent time with his parents tasting his way through the preparation of the family dinners. From the simple Pot Roasts, to the elaborate dinner parties, he could always be found milling about the kitchen trying to pick up some new tricks.
Classic french cooking was his first passion, but it wasn't until his stint in Portugal and Spain that his true inspiration was triggered. The simplicity of the technique, the clean flavors and the quality of the products changed the way Nico approached food. His travels across Europe and a good part of Asia have provided Nico with the exposure to international cooking and eating habits that have helped develop a worldly palette that he uses to create the most memorable, unique events.
It was not until 1992 that Nico planted his roots in the Bay Area, and it was then that he began working with some of his mentors; Gordon Drysdale, Roland Passot and Traci des Jardins. With escapades to New York, Chicago and New Orleans to research the food scene, Nico was able to work with such notable chefs as Gray Kuntz and Charlie Palmer. Currently residing in South San Francisco where he started his catering business in 1998, Nico shares his time between researching what's in season in Farmer's Markets all over the Bay Area, cultivating his small garden, cooking for his friends and relaxing on bike rides on the coast (not so much anymore!).
The experience Nico has accumulated since his days of catering from his bicycle and trailer through the many Fundraisers, Corporate Holiday Parties, Product Launches, Sit down dinners, all from a few hundred to several thousands, will provide you with the know how to help execute your events flawlessly.
Beyond running his business, Nico is an avid supporter of many local non profit organizations.
Ruben Tlatoa – Operations Manager
Growing up steeped in the rich culinary traditions of Puebla Mexico, Executive Chef Ruben Tlatoa shares his family legacy of such great dishes as the famous Mole Poblano.
This strong family emphasis on food and cooking propelled him into his formal education at The Culinary Institute of Puebla, Mexico. After completing his schooling, his overseas and U.S. travels eventually led him to settle in San Francisco, CA.
His first job in the states was being a prep cook for Nico Martin Presents. After a few years, he left to further explore the hospitality industry in Southern California. He found himself back at NMP excited by the challenge of advancing to the role of Executive Chef.
Noel Fuchs - Office Manager
In a previous life, she fed her children in unit 3, while taking catering orders. The children are now old enough to feed themselves, so she is helping run #3 from #4.
Ana Rosa Martinez - Corporate Sales
Home grown, by our community for many years. Was on sabbatical over the summer to take care of family, and now with a triumphant return.
Years of making the kitchen humm, and now to take her rightful place in the office. And bring that same care she takes for her family, to our extended family.
Welcome back Ana Rosa.
Santos Lugo - Exec. Sous Chef
All the right pedigree, and a palate to match. Welcome aboard sir!
Remberto Orellana - Assist. Warehouse Manager
As they say, growing up is hard to do. We all have something to learn from this man. Good to have you back.
Eric Collins - Corporate Sales Associate
More to come..........
Vicci (Piyawan Rungsuk) - Admin