Reginald L. Martin Jr.

Executive Chef Reginald L. Martin Jr., CEC, CCE is a 1990 Graduate of Texas A&M University. He trained as a classical chef of French cuisine at the Culinary Institute Lenotre in Houston, TX. Chef Martin uses his culinary skills to delight the palates of his clients with a wide array of American, Southwestern, and Regional Creole Cuisine. Chef Martin earned his credentials from the American Culinary Federation as a Certified Executive Chef and Culinary Educator. In 2016 he completed his MBA, focused in Management and Strategy at Western Governor’s University.

Chef Martin has been featured at the Grand Wine and Food Festival, on ABC’s Crossroads and the Houston Chronicle. This Houston native has hosted his own cooking series on the Houston Media Source public access channel. He is a Past-President of the Greater Houston Restaurant Association, sits on the boards of the Texas Restaurant Association, and Greater Houston Convention and Visitor’s Bureau, currently serving as Treasurer.

Chef Martin is the Executive Chef and owner of Lemond Kitchen. The company has over 20 years of experience in catering and event management in the Greater Houston area. The company is known for serving corporate clients, socialites, American and foreign dignitaries. Chef Martin also has almost a decade of teaching and career training experience with HISD and Houston Community College.