The Latest from Intro
July 29, 2015
Intro has passed the culinary reigns to Chef Aaron Martinez, who comes to Chicago from the Bay Area. An Orange County, California native, Chef Martinez graduated from the Arizona Culinary Institute in 2003. Upon graduation he travelled to Barcelona, Spain and on to Flanders, Belgium, where he honed his particular style of classic French cooking, utilizing modern, lighter techniques that focus on beautiful flavor profiles. Returning to California, Martinez went on to become the chef de cuisine under Michael Tusk at four-star Quince in San Francisco before taking on the role Chef de Cuisine at James Syhabout’s highly-acclaimed Commis in Oakland. Down to earth and easygoing, Chef Martinez seems to understand what summer means to Chicagoans, so it is no surprise that he captures that summertime spirit in his menu. Martinez will showcase courses that are very light and relaxed, focused on seasonality with a meticulous plating style. As a standout chef who covets standout ingredients, Martinez will frequent local farmers’ markets in Chicago to bring the freshest produce to the table throughout the season. Chef Aaron Martinez will feature a four-course menu Tuesday through Friday and a six-course menu Tuesday through Saturday. Picture Strawberry Elderflower Sorbet, Tomato and Melon Salad with Cured Ham, Seaweed, and Flowering Coriander, and a Striped Bass with Summer Cabbage, Lemon Verbena and Shellfish Butter.
"I want to keep everything super light with a lot of flavor, you'll see a lot more acid and not much fat in my dishes. I want to showcase ingredients instead of covering them up with a lot of butter and cream." -Chef Aaron MartinezFor those of you excited about the revamping of Intro’s interior design...the space is going through some great changes...think green.