—Gerardo Martinez, Chef de Cuisine, Houston Country Club
Meet the Class of 2025: Gerardo Martinez
- Age: 37
- Chef de Cuisine
- Houston Country Club (Houston, Texas)
Gerardo Martinez brings a deep sense of purpose to his role as Chef de Cuisine at Houston Country Club. His focus on mentorship and team development reflects the influence of his own mentors, whose lessons he now passes on to the next generation. His career trajectory is defined by persistence and adaptability, moving from line cook to overseeing restaurant outlets through years of dedicated learning and professional growth. His goal is to push his team to cook with skill and confidence while ensuring every dish represents the highest standards.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Gerardo Martinez (GM): It is an opportunity to honor my mentors and show them that everything they passed on to me continues to grow. Their knowledge and guidance have shaped my career, and I hope to pass the same lessons on to future culinarians.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
XX: The kitchen is a team effort. Keep teaching, keep learning, and push your team to stay connected to the passion that brought them into this industry.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
XX: The COVID era was a major challenge. No one knew what would happen next, and I had to take a step back to stay employed. I went from a leadership role back to being a cook just to get hours. I worked two jobs, pushed myself, and within eight months, I earned my way back to a Demi Chef position, got certified, and moved up to Sous Chef. After two years of learning the operational side of running a kitchen, I was promoted to oversee all restaurant outlets at Houston Country Club.
C+RC: What are your future goals and your plan to achieve them?
XX: I plan to keep moving forward, no matter what challenges come my way. This industry always presents new obstacles, but each one is a chance to grow. I will continue pushing myself, seeking opportunities that challenge me, and furthering my education whenever possible.
C+RC: What inspired your career in the club and resort sector?
MB: Networking with peers has been a huge part of my journey. Being able to share ideas, recipes, and education with other chefs in country clubs and hotels is what keeps this industry moving forward. Bringing fresh concepts to our membership and showcasing what we can create is what drives me every day.
