Join the conversation with Chef Mason as we discuss the importance of food service markets, the first 3 pieces of advice he would give a person with limited experience looking to open a restaurant, keys to networking and much more.
Chef Mason Martinez has worked in commercial foodservice for well over a decade, working his way from dishwasher to head chef in some of the best kitchens in the Carolinas. On his cooking journey, he is proud to have been immersed in a wide variety cuisine cultures, from classic American to Asian to Mediterranean and Italian, from casual eateries and coffee shops to fine dining. At the top of the list is his time spent at Motor Supply Bistro in downtown Columbia, SC, a regionally recognized, award-winning farm-to-table kitchen that specializes in new takes on traditional recipes from the American South; during his tenure at Motor Supply, they were named 5th best restaurant in the South by Southern Living Magazine. Currently, Chef Mason serves as the corporate chef for The LAB, a culinary center featuring state of the art equipment supporting custom food service solutions, research & development, training, photography, conferences and meetings. More information can be found at labtestkitchen.com
