MEET THE CHEF: TEQUILA'S WATERFRONT
- CFL
- 1 hour ago
- 2 min read
Executive Chef Victor Martinez’s path to the kitchen was forged early, shaped by family, hard work, and an instinctive love for cooking. As a child, he spent hours helping his mother prepare banquets, drawn to the rhythm and generosity of the kitchen. That passion followed him into his first professional role as a dishwasher, where he began learning the craft from the ground up.
Through years of dedication, mentorship, and hands-on experience in restaurants, Martinez steadily rose through the ranks, immersing himself in the depth and diversity of Mexican gastronomy. Today, at Tequila’s Waterfront, he brings that lifelong journey to the plate—crafting authentic, from-scratch Mexican cuisine that honors tradition, celebrates bold flavor, and reflects the discipline and heart of a chef who has earned every step of the way.
What makes Tequila’s Waterfront unique?
Tequila’s Waterfront is rooted in authenticity. We focus on true Mexican cuisine—not Tex-Mex—preparing everything from scratch to ensure freshness and depth of flavor in every dish. Paired with our beautiful waterfront setting in the Marina District and a warm, charismatic team, our goal is to create an experience that feels welcoming, memorable, and genuinely special every time guests dine with us.
How would you describe the type of food you like to cook?
Fresh, vibrant food layered with bold flavors—dishes that linger on the palate and make you want to come back to explore more of the menu.
What motivates and inspires you as a chef?
Seeing a guest’s reaction when they take the first bite is my greatest motivation. That moment inspires me to continue pushing myself and giving my best every day. I’m also deeply inspired by my kitchen team and their dedication. Working alongside Chef Ramón Villaseñor Castro, my first mentor, helped me discover my potential, and Tim Akins has always believed in me and encouraged me to strive for excellence.
What might diners not know about you?
I truly love what I do. Cooking is not just my profession—it’s my passion. Outside the kitchen, I enjoy fishing and taking time to relax.
Current favorite dish on the menu?
Ossobuco.
What’s your favorite local ingredient and how do you use it on the menu?I love working with sauces—experimenting with variations of classic mother sauces using Mexican ingredients and techniques to create something familiar yet distinctive.
Favorite foodie city?
Guadalajara, Jalisco, Mexico.
Your all-time comfort food?
Spicy red chicken mole, Jalisco-style, and carnitas.
Describe the best meal you’ve ever eaten.
Mexican street food will always be my favorite—tacos, tortas, huaraches, empanadas, quesadillas, and more. Simple, honest, and full of soul.
Three songs on your current playlist?
One piece of advice for home cooks?
Never give up. Keep experimenting with new ingredients and techniques. The sky is the limit, and with practice, consistency, and discipline, you’ll continue to grow and improve.