Martin Nassif

Chef Martin brings a passion for culinary creativity and a dedication to high-quality ingredients to Prelude. With over 16 years of experience in the culinary world, Chef Martin has crafted a signature style that blends fusion techniques and a farm-fresh approach.

Trained in the Chicago culinary scene, Chef Martin honed their skills in renowned kitchens like Giuseppe Tentori’s Fish & Oyster, Lee Wolen’s Boka, and alongside Ralf Schlegel at the Peninsula Beverly Hills.

Chef Martin is known for a culinary approach that celebrates seasonality, bold flavors, and the artistry of plating. Their innovative yet approachable dishes reflect a commitment to sustainable sourcing and support local farmers, purveyors, and artisans.

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