Chef Juan Martinez traveled widely — through Japan, Indonesia, Thailand and China, among other destinations — to collect global flavors and techniques that now shape his cooking. As executive chef of the three restaurants at the newly opened JW Marriott Austin, Martinez brings an international perspective to menus rooted in local ingredients and traditional methods.
© Michael Lawry
Opened in February 2015, the 34-story JW Marriott Austin is the largest hotel in the city and the largest JW Marriott property in North America. The hotel has drawn attention not only for its culinary offerings but also for its environmental credentials, including LEED Silver certification and a 2-star Austin Energy Green Building rating. These sustainability measures inform the hotel’s approach to sourcing and kitchen operations.
The JW Marriott Austin houses three distinct restaurants that aim to make an impact on Austin’s thriving food scene. Osteria Pronto presents a modern take on classic Italian cuisine, focusing on made-from-scratch pastas and dishes crafted from fresh, locally sourced produce. Corner pays tribute to Texas with Lone Star-inspired dishes — grilled meats and fish, hearty sides and smoked specialties — paired with local craft beers and inventive tequila cocktails. For a more casual option, Burger Bar features a walk-up, food truck-style window for outdoor service and serves freshly ground burgers, hand-cut fries and milkshakes during lunch and early evening hours.
Martinez has a long history with Marriott properties, serving as head chef and sous chef at locations including JW Marriott Orlando Grande Lakes, Renaissance Shanghai Yu Garden Hotel, JW Marriott Shanghai and the Doral Golf Resort & Spa. His experience includes large-scale culinary operations, such as directing the largest outside plated dinner in Shanghai, where he helped serve more than 3,000 guests. That background supports his role overseeing the culinary direction of the Austin property.
© Michael Lawry
The hotel offers more than 112,000 square feet of event space and has already attracted major gatherings, including groups associated with South by Southwest, the 4C Environmental Conference and Abila. Martinez and his culinary team are responsible for food and beverage services across the property’s banquets, meetings and special events, ensuring consistent quality for large and small functions alike.
What three go-to ingredients are always in your home kitchen?
Extra-virgin olive oil, butter and salt
What’s your favorite season for cooking, and why?
Spring — everything is reborn. Ingredients look and taste better, and seasonal produce inspires lighter, brighter cooking.
Aside from your current position, what’s the best job you’ve ever had?
My time working in Southeast Asia — it was formative in expanding my flavor palate and technique.
What’s the first meal you ever cooked?
Duck confit — I prepared it during my first professional role as a cook at a French restaurant called La Grill.
What are your first thoughts when you hear “farm-to-table”?
A great chef should actively support local farms and suppliers because seasonally grown, local produce is superior in flavor and quality. “Farm-to-table” should reflect genuine sourcing and respect for the product, not just a marketing label.