Today we’d like to introduce you to Chris Martin.
Hi Chris, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My journey in the culinary world has been one of hard work, learning, taking chances, and never being afraid to build something from the ground up.
I started in the kitchen with a passion for food and a willingness to learn. Over the years, that passion grew into something much bigger. I’ve had the opportunity to work in different areas of the food industry, from restaurants and catering to sports hospitality, large-scale food operations, and entrepreneurship.
I’ve always been drawn to the business side of culinary as much as the food itself. I enjoy building teams, developing systems, creating menus, managing budgets, and finding ways to make operations better and more profitable without losing sight of the people and passion behind the food.
Along the way, I’ve also been fortunate enough to become an entrepreneur, building businesses and brands outside of traditional hospitality. Those experiences taught me a lot about resilience, relationships, adaptability, and what it takes to turn an idea into something sustainable.
One thing that has remained consistent throughout my career is that I believe success comes down to people. You can have the best menu, the best equipment, and the best plan in the world, but without a great team and strong relationships, none of it matters.
Today, I’m continuing that journey as an Executive Chef with Oak View Group at the University of Kansas. It’s especially meaningful because Kansas is home for me. It’s an opportunity to bring together my professional experience, my passion for sports and hospitality, and my personal roots.
When I look back, I’m proud of how far I’ve come, but I’m even more excited about what’s ahead. I’ve never really viewed my career as just a series of jobs. I’ve viewed it as an opportunity to learn, build, lead, and leave every operation and every team better than I found it.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Absolutely not. Like most people who have built a career from the ground up, there have been plenty of bumps in the road. I’ve experienced successes, failures, difficult partnerships, business challenges, staffing struggles, and times when things didn’t go the way I had planned.
One of the biggest challenges has been learning how to balance being a chef, a business owner, and a leader. When you build businesses, especially in hospitality, there are times when you have to wear every hat. You’re responsible for the food, the people, the finances, the clients, and sometimes things that have absolutely nothing to do with cooking. There were times when the weight of those responsibilities was overwhelming.
I’ve also learned that not everyone shares the same vision, work ethic, or commitment to building something great. Learning how to navigate those relationships, make difficult decisions, and sometimes start over has been a big part of my growth.
Another challenge has been learning when to step back and work on the business instead of constantly working in it. As chefs, we’re naturally hands-on. We want to fix everything ourselves. But leadership means building people and systems that allow an operation to succeed even when you’re not standing in the kitchen.
I’ve made mistakes along the way, and I wouldn’t change all of them because they’ve taught me some of my most valuable lessons. I’ve learned to be adaptable, stay humble, listen more, and never let a setback define what comes next.
If anything, the difficult roads have made me a better chef, businessman, and leader. I think you learn the most about yourself when things aren’t going your way. Those experiences have shaped how I lead today and how much I value the people who are willing to take the journey with me.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My work is centered around culinary leadership, hospitality, business development, and building successful food operations. I’m an Executive Chef, but I’ve always considered myself more than just a chef. I specialize in taking an idea or an operation and building the people, processes, and systems that allow it to grow and succeed.
Throughout my career, I’ve worked across multiple sides of the industry, including restaurants, private catering, large-scale catering, sports hospitality, and food production. I’ve had the opportunity to oversee multiple operations, develop culinary teams, build menus, manage food and labor costs, establish standards, and create systems that make businesses more efficient and profitable.
I’m also an entrepreneur. I’ve spent years building brands and businesses outside of traditional hospitality, which has given me a different perspective on business ownership, marketing, customer relationships, and what it takes to create something that lasts.
I think what I’m best known for is my ability to connect the culinary side with the business side. I understand that great food is important, but consistency, execution, profitability, and relationships are what make an operation sustainable.
What I’m most proud of isn’t necessarily a particular menu, award, or position. It’s the people I’ve helped develop, the teams I’ve built, the businesses I’ve helped grow, and the relationships that have lasted long after a project or job has ended.
What sets me apart is that I’m not afraid to get my hands dirty, but I also know when to step back and look at the bigger picture. I’ll work alongside my team during a busy service, but I’ll also spend time looking at food costs, labor models, purchasing, production systems, and opportunities for growth.
I believe in listening before making changes, understanding what is already working, and building on it rather than changing things just to put my own stamp on an operation.
Ultimately, I want to leave every organization, team, and person I work with better than I found them. That’s what I consider a successful career.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Absolutely. I don’t believe anyone builds a successful career or business entirely on their own. There have been a lot of people along the way who have played important roles in my journey, and I owe a great deal of gratitude to them.
First and foremost, my family. They’ve been my biggest supporters through the highs and lows, the long hours, the risks, the business ventures, and the career decisions. Hospitality isn’t always an easy industry for the people around you because it demands so much time and energy. Having people who believe in you, support your decisions, and stand beside you when things get difficult means everything.
I’ve also been fortunate to work alongside some incredible chefs, mentors, business partners, and industry professionals. Some taught me technical skills, others taught me the business side of the industry, and some taught me just as much through difficult experiences. I’ve learned something from nearly every person I’ve worked with, regardless of their position or title.
I’m especially grateful for the teams I’ve had the opportunity to lead. I can develop a menu, build a system, or create a vision, but it’s the people executing that vision every day who make it successful. I’ve always believed in giving people opportunities, investing in their development, and recognizing their contributions. Some of the greatest satisfaction in my career has come from watching people grow into leaders themselves.
I also owe a tremendous amount to the clients, customers, and relationships that have supported the businesses and brands I’ve built over the years. Their trust and loyalty are what allow an idea to become a sustainable business.
I could name several individuals, but I think the bigger message is that every chapter of my career has been influenced by someone who offered advice, opened a door, challenged me, believed in me, or simply showed up when I needed them.
I’m proud of what I’ve accomplished, but I’m equally proud of the people who have been part of getting me here. And I hope I’ve been able to play that same role in someone else’s journey along the way.
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Contact Info:
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- LinkedIn: https://www.linkedin.com/in/chris-l-martin
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