Martin Brock — Executive Chef
Role: Executive Chef Joined: 2014 Tenure: 11 years
Background
- Born and raised in Germany
- Culinary training in Germany, Italy, and Switzerland
Career Before Blue Ribbon
- Chef de Cuisine, Grayz Restaurant — New York City
- Restaurant Gary Danko — San Francisco (Michelin-starred, nationally recognized)
- Executive Chef, Atria Restaurant — New York City
Career at Blue Ribbon
Martin joined as Executive Chef in 2014. He has opened more than 10 Blue Ribbon locations — the most of any single chef in company history. His role spans the portfolio, overseeing culinary standards across concepts and markets.
Media
- Chopped (Food Network) — appeared as chef
- The Today Show — featured
- Fox and Friends — featured
The media exposure gives Martin visibility as a public face of Blue Ribbon’s culinary program — relevant for any brand or PR work.
Significance
Martin joined after the founding team but has grown into one of the most operationally central figures — responsible for opening the majority of locations added since 2014, spanning Las Vegas, Miami, Nashville, and more. His European training (Germany, Italy, Switzerland) plus US fine dining (Gary Danko) gives him range across Blue Ribbon’s multi-concept portfolio.