Jake Martin

Fenouil’s executive chef was destined to his profession from his humble beginning washing dishes in his hometown of Arcata, California to becoming one of the Pacific Northwest’s rising star chefs.  He has worked in some of Seattle’s most praised kitchens, crediting Chef Ethan Stowell for his first big break.  Realizing his promising potential, Stowell created a sous chef position for Martin at his renowned restaurant, Union.  From there, he prospered as chef de cuisine at Veil restaurant, then as sous chef at Maria Hines’ celebrated restaurant, Tilth.  Martin accepted his first executive chef position at Carlyle Restaurant in Portland.

Now at Fenouil, he will use his focus on refined technique to produce what he calls a “living menu,” meaning his dishes will constantly evolve and change with the seasons.