Beast and bounty|milk money
Edward Martinez's happiest childhood memories are of baking with his mother, who, tragically, died when he was just 7. His father moved the family from San Jose to Fresno, and at 13, he was already initiated into the city's gang culture. Like many teenagers yearning for independence and pocket money, Martinez took a job as a dishwasher at 14, but gang life took over, and by 20, he was facing eight years in prison. Martinez plead no contest to a misdemeanor and, after imploring the judge, he was allowed to enroll in a culinary educational program. Pastry appealed to Martinez's geeky, obsessive, perfectionist side. He excelled, staging with celebrated Pastry Chef Matt Tinder at Meadowood and graduating at the top of his class.
While working as a restaurant pastry chef in Sacramento, Martinez met Chef Joey Elenterio of the Michelin-starred Chez TJ restaurant, who he would move on to work with at Tyler Florence's Wayfare Tavern in San Francisco. After putting in time at Bourbon Steak and Guy Savoy, Martinez reunited with Elenterio to open Cadence, where he earned a 2016 StarChefs Rising Star Award. Subsequently, Martinez was recruited by Chef David Barzelay to lead the pastry program at the two-Michelin-starred, format busting, dinner party styled Lazy Bear.
Edward returned to Sacramento in 2017 to become executive pastry chef of Low Brau, Block Butcher Bar, Beast and Bounty and Milk Money alongside long-time friend Brock Macdonald.