This is a very exciting time for the Sheraton Gunter Hotel, not only because we are undergoing a multimillion dollar renovations, but also because we have recently added a new member to our Sheraton family.
After much anticipation, we are proud to announce Executive Chef Rudy Martinez to the Sheraton Gunter Culinary Team.
Born and raised in San Antonio Texas, Chef Rudy discovered his passion for food at an early age. Beginning his culinary career at 18 years old, he worked at Cappy’s restaurant under the guidance of Chef Mark Dortman, now owner of La Tuna Grill. It was here where he studied both French and Classic American cuisine blended with Latin flavors. After a short time at Cappy’s, Chef Rudy embarked on his next culinary adventure in Austin, Texas when he became Sous Chef with Hilton Hotel and soon after, the Executive Sous Chef with Omni Hotels.
He attended The Texas Culinary Academy, now known as Le Cordon Blue, where he graduated top of his class.
After 4 years at the Omni Hotel, he accepted a position with Restaurant 209 in Boston, Massachusetts where he sharpened his creativity and innate understanding of fresh seafood and use of local products. He returned to Texas after earning an opportunity to work with two nationally known colleges; Texas A&M University and the University of Incarnate Word in San Antonio.
This month, Chef Rudy officially joins the Sheraton Gunter Team where his creativity and understanding of using fresh, local and sustainable foods bring new and fresh ideas to our hotel and family.
We are truly honored and excited to begin working with a such a culinary vision. Stop by for lunch or dinner and see what Chef Rudy can do!