Josh R. Martin, Secretary
Campus Executive Chef, University of California, Santa Cruz
He holds over 24 years of experience in operations of the food service industry. He has been in charge of the coordination and implementation of food service programs for large and diverse work forces focused on the aim of creating an enjoyable guest experience.
He knows how food service plays such an important role in our global environmental impact and he does everything he can to support sustainable business practices. He spent many years at Menlo College, in Atherton, CA. as the Executive Chef refining his culinary skills utilizing their organic and local food program. In his last job, as Executive Chef of CSU Monterey Bay, he helped to build a strong focus on local and sustainable food sourcing.
His focus on sustainability derives from his family being Organic Avocado farmers in Santa Barbara. He grew up with a strong family heritage of cooking, crediting his parents for his passion for food. His parents are from the South, where food is a very important part of family life. He plans to focus his knowledge of sustainability and love of cooking towards the UCSC goal to reach a 40% Real Food Challenge commitment by 2020.
As a board member with the American Culinary Federation Monterey Bay Chapter Josh hopes to help contribute to the continued goal to educate culinarians and support the local community in the Monterey Bay. As a graduate of the Cabrillo College Culinary Arts Program of Santa Cruz, he believes in a strong commitment to help promote the professional image of culinarians in our local community through education.
Josh Martin is excited to be working with the talented dining service staff at UCSC and hopes to be an integral part in enhancing all of the department venues in food quality.