Unpolished,
Unpredictable, Unforgettable. A kitchen full of soul. Come hungry leave happy.

 Ernest Martin is a local chef and emerging entrepreneur with years of culinary experience in the food and restaurant business. His history of cooking spans from his earliest days as a line cook for a Black owned mom-and-pop cafe to Executive Sous Chef of a major hotel brand. Highlights of Ernest’s career include catering private dinners by special request on Capitol Hill and training as Chef de Partie under world-renowned chefs, Sebastien Giannini (Kingbird) and Pepe Moncayo (Cranes). 

Born in the Congress Park neighborhood of Washington, DC, Ernest learned quickly that the life he aspired to live required a certain level of hustle and hard work. Through a very early passion for cooking and seeing the delight from friends over a meal “made from nothing”, Ernest used his love for the kitchen to fuel a non-traditional career path rooted in food, legacy, and community. This is reflected in a career arc that encompasses community service, whether as a teacher of culinary skills to formerly incarcerated individuals or as a cook preparing turkeys for families in need during the holidays. At the height of the pandemic, amid the ups and downs of restaurant closings, Ernest experimented with innovative ways to serve his community, via pop-up kitchens, offering meals when many had limited dining options. 

Ernest’s specialties include Italian and modern American cuisine with deep experience and certifications in kitchen operations, food and kitchen safety, and large-budget catering. His credentials include a culinary degree from the Arts Institute and an Associate degree from North Carolina Central University. He is currently based in Washington, DC working as a chef and food operations administrator in the city.