Originally from Coatzacoalcos, Veracruz, Lucho Martinez first began his professional cooking career at the tender age of 14.

At age 17 he moved to Cancun to expand his knowledge of high end gastronomy.

A few years later he travelled to Mexico City where he was part of the award winning Quintonil restaurant team under renowned chef Jorge Vallejo and at Maximo Bistrot for chef Eduardo Gracia who Lucho considers a true mentor. Wanting to start his own restaurant concept Lucho joined the successful Japanese restaurant group Edo Kobayashi to head up his own project restaurant EM.

In the past couple of years Lucho has cooked along side many of the world's top chefs and already has plans to cook in London, Tokyo and New York City at the James Beard House this coming year.

LIFE ON THE LINE 002 - AU COMPTOIR - JAN 11- ARCHIVED

LIFE ON THE LINE 002 - AU COMPTOIR - JAN 11- ARCHIVED