FOOD | ARTS | COMMUNITY | STYLE + LEISURE
GREG MARTIN BISTRO MENIL
As a native Houstonian , GREG MARTIN lists his earliest culinary influences as both his grandmother ’ s and mother ’ s from scratch Southern home cooking . Most of his culinary career was spent working with the Schiller Del Grande restaurant group – as Chef de Cuisine at Café Annie , a product developer at Taco Milagro and Corporate Chef with Café Express . As a world traveler , Greg spends as much free time as money can afford in France , Italy and Spain , providing great inspiration for Bistro Menil ’ s ever-evolving menu .
How did you learn to cook ? I got my first kitchen job at Chili ’ s when I was 18 ( there were only two Chili ’ s at the time ). I continued to cook while in college at UT Austin . I really enjoyed cooking , so when I got out of college I continued to cook . My best training was the 30 years I worked with Robert del Grande . Working for Robert was like being in graduate school for chefs .
What ’ s the first recipe you ever mastered ? Chili . We made 10 gallons a day at Chili ’ s .
What ingredient can you not live without in the kitchen and why ? Caviar – it can make an ordinary dish extraordinary .
What utensil can you not live without ? The mandoline .
Favorite affordable wine ? Tank Garage Winery “ All or Nothing ” – it ’ s a Zinfandel blend . I ’ m not a big Zin guy , but this wine is amazing !
Favorite place for dessert ? Uchi . They always surprise me .
What are your favorite restaurant and dish ? Kanomwan Thai , Tom Yom Gai .
Is there a food you won ’ t eat ? No .
What is your comfort food ? Pizza .
What do you see as the next food trend ? Sous-vide .
At home , what do you keep on hand to serve drop-in guests ? Champagne .
What would people be surprised to find in your home refrigerator ? Borden ’ s French Onion Dip ( my husband loves the stuff ).
What would be your last meal ? The chef ’ s menu at Chez L ’ Ami Jean in Paris .
Is there a particular food that is underappreciated ? And what would you do to help its reputation ? Duck confit . We use it on salads and brunch items too . We sell about 40 pounds of duck legs per week .
Photography by Collin Kelly
february 17 | LOCAL 23