CHEF SERIES
Meet the Chef Bringing Precision & Passion to Zaytinya Las Vegas: Chef Stephanie Martinez
Chef Stephanie Martinez
There’s a certain moment in every busy service when the tickets won’t stop coming, prep is running low, and the only option is to lock in and push through. For Chef Stephanie Martinez, that’s the moment she loves most. The intensity, the teamwork, the growth that happens night after night on the line, it’s what keeps her coming back.
As Chef at Zaytinya Las Vegas, the José Andrés Group restaurant known for its vibrant Mediterranean flavors and polished execution, Martinez leads with focus, humility, and deep respect for the cooks beside her. She channels that energy into dishes that are as thoughtful as they are beautiful. From the locally developed seared salmon set over golden ladolemono to the labor-of-love spanakopita made entirely in-house, her menu reflects both precision and heart. But ask her what matters most, and she’ll point to her team — the ones earning the compliments bite after bite.
In our Chef Series interview, Martinez shares what first drew her into the kitchen, the dish she’s most proud of right now, and the must-order spread for first-time guests looking to experience Zaytinya’s Greek roots. She also offers a glimpse behind the scenes of her kitchen and the advice she’d give to chefs just starting out, a reminder that growth, grit, and gratitude are always part of the recipe.
As Chef at Zaytinya Las Vegas, the José Andrés Group restaurant known for its vibrant Mediterranean flavors and polished execution, Martinez leads with focus, humility, and deep respect for the cooks beside her. She channels that energy into dishes that are as thoughtful as they are beautiful. From the locally developed seared salmon set over golden ladolemono to the labor-of-love spanakopita made entirely in-house, her menu reflects both precision and heart. But ask her what matters most, and she’ll point to her team — the ones earning the compliments bite after bite.
In our Chef Series interview, Martinez shares what first drew her into the kitchen, the dish she’s most proud of right now, and the must-order spread for first-time guests looking to experience Zaytinya’s Greek roots. She also offers a glimpse behind the scenes of her kitchen and the advice she’d give to chefs just starting out, a reminder that growth, grit, and gratitude are always part of the recipe.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
MARTINEZ: Have you ever been so in the weeds, tickets keep coming during a busy push, your station is running out of prep but somehow you manage to get through it night after night? What a rush! And we continue to do it. We improve and grow as cooks. I love to see my team pulling themselves out of the weeds and growing to become amazing trainers. It's a beautiful full circle moment.
INKIND: What’s one dish you’re especially proud of right now, and why does it matter to you?
MARTINEZ: The seared salmon. That dish was developed right here in Las Vegas, and it's incredibly delicious and absolutely beautiful to look at. We use Verlasso salmon which are grown in Patagonia for the most pristine fish. The sauce we set it on is named "golden ladolemono" due to its striking color. It's bright and citrusy, the skin is perfectly crisp, and the lacinato kale absorbs all the juiciness from the golden ladolemono sauce. Delicious.
INKIND: For a first-time guest, what’s a must-order combo that captures the spirit of your restaurant?
MARTINEZ: Definitely get the Spanakopita to experience our Greek roots. We make everything in-house, including the flaky phyllo dough. It's a labor of love and an absolute icon. You can never go wrong with the kebab platter, you get to try a little bit of everything and build your own experience with the different sides. Finally, you can't leave without trying the h'tipiti – such a sleeper of a spread, but everyone loves it once they try it.
MARTINEZ: Have you ever been so in the weeds, tickets keep coming during a busy push, your station is running out of prep but somehow you manage to get through it night after night? What a rush! And we continue to do it. We improve and grow as cooks. I love to see my team pulling themselves out of the weeds and growing to become amazing trainers. It's a beautiful full circle moment.
INKIND: What’s one dish you’re especially proud of right now, and why does it matter to you?
MARTINEZ: The seared salmon. That dish was developed right here in Las Vegas, and it's incredibly delicious and absolutely beautiful to look at. We use Verlasso salmon which are grown in Patagonia for the most pristine fish. The sauce we set it on is named "golden ladolemono" due to its striking color. It's bright and citrusy, the skin is perfectly crisp, and the lacinato kale absorbs all the juiciness from the golden ladolemono sauce. Delicious.
INKIND: For a first-time guest, what’s a must-order combo that captures the spirit of your restaurant?
MARTINEZ: Definitely get the Spanakopita to experience our Greek roots. We make everything in-house, including the flaky phyllo dough. It's a labor of love and an absolute icon. You can never go wrong with the kebab platter, you get to try a little bit of everything and build your own experience with the different sides. Finally, you can't leave without trying the h'tipiti – such a sleeper of a spread, but everyone loves it once they try it.
INKIND: When you're not in the kitchen, where do you love to eat or what do you cook for yourself?
MARTINEZ: I love a good chocolate chip cookie, and they're my favorite thing to make at home. It's a classic, go-to comfort dish. They're delicious, buttery, sweet. My absolute favorite.
INKIND: What’s something guests might not realize about what happens behind the scenes in your kitchen?
MARTINEZ: Guests always give "compliments to the chef." But in reality it is the team behind the line continuing to blow minds with amazing bites of food. The compliments go to them. They earned it.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
MARTINEZ: You chose this life. The good, the bad, the tough nights. It is your choice to continue to choose to grow and learn. The recipes, processes, attitude and skills learned are carried with you to every kitchen. Always be a student and be the teacher you wish you had.
MARTINEZ: I love a good chocolate chip cookie, and they're my favorite thing to make at home. It's a classic, go-to comfort dish. They're delicious, buttery, sweet. My absolute favorite.
INKIND: What’s something guests might not realize about what happens behind the scenes in your kitchen?
MARTINEZ: Guests always give "compliments to the chef." But in reality it is the team behind the line continuing to blow minds with amazing bites of food. The compliments go to them. They earned it.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
MARTINEZ: You chose this life. The good, the bad, the tough nights. It is your choice to continue to choose to grow and learn. The recipes, processes, attitude and skills learned are carried with you to every kitchen. Always be a student and be the teacher you wish you had.
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As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.