Chef Jeffrey Martell At 16, Chef Jeffrey Martell took a job in a local seafood restaurant in New Jersey, looking for some extra spending money. Instead, he fell in love and found his passion
for food. He followed that passion all over the United States and built a career based on attention to detail, creativity and excellence in execution. Martell attended the Academy of Culinary Arts in Mays Landing, New Jersey. After completing his culinary education, he worked for a restaurant company, refining his style and expanding his approach in restaurants throughout the country, including at Nick’s Fishmarket in Chicago, Nick’s inside the five-diamond, five-star Rittenhouse Hotel in Philadelphia, and Sarentos on the Beach at the Boca Raton Resort and Club. He then moved to Las Vegas, where he helped open the Resort at Summerlin (later renamed the JW Marriott Las Vegas Resort & Spa and Rampart Casino) as the Executive Sous Chef for the steakhouse. From there, he moved to the Orleans Casino, where he worked with former Chefs of the Year Christopher Johns and Larry Chumley.
After meeting his wife, Martell relocated to Florida for three years, serving as Executive Chef of the Pilot House in Key Largo. He and his wife then came back to Las Vegas, and he served as Assistant Executive Chef at the Excalibur Hotel and Casino. He also began teaching at a local culinary school and became an active supporter and board member of Chefs for Kids, an organization helping the at-risk children of Southern Nevada. Martell’s work with Chefs for Kids as well as with various diversity initiatives and employee events at Excalibur earned him the recognition as a finalist for Volunteer of the Year for MGM Resorts International. Most recently, Martell was recognized as the American Culinary Federation (ACF) Las Vegas Chef of the Year for 2011. Chef Martell brings his renowned culinary experience and community commitment to Oscar’s Beef • Booze • Broads where he looks forward to preparing some of Oscar Goodman’s favorite recipes.