Crush Catering
Chef Alex Martin started Crush Catering in October 2011. Alex’s passion for food started in High School where he had the chance to attend the Paso Robles Culinary Academy; where he worked with C.E.C Phillip Riccomini. That inspired him to attend the C.S.C.A Le Cordon Bleu in Pasadena, California. He also gained valuable experience while working for Wolfgang Puck Catering Co. and at Traxx Restaurant located at the Historic Union Station in Downtown L.A. After culinary school Alex returned home to the central coast where he assisted as Sous Chef in the implementation of opening Matthew’s at the Airport alongside C.E.C. Matthew Riley. After 2 years at Matthew’s, Alex was presented with the opportunity to open Panolivo Restaurant in San Luis Obispo as Executive Chef. Alex always had an eye for baking and pastries, but never dived deep into it, but when working at Artisan Restaurant with Chef Chris Kobayashi, the challenge arose. Alex wanted to be a well rounded chef; and becoming Pastry Chef at Artisan was an amazing opportunity. Alex later went on to perfect his skills at Justin Vineyards & Winery as Sous Chef. Alex is also a two time Pinot and Paella Cook-off winner and recently competed in the 2009 Confrerie de la Chaine des Rotisseurs Regional Juenes Commis Competition where he placed second. Inspiration is brought to him every day by local farmers, winemakers, and guest chefs from around the world. When not busy in the kitchen Alex loves to travel, snowboard, golf, and just enjoy life.
