Danny Martinez

Culinary Operations Manager

Born in Boston and raised in Salem, the historic town of the witches, Danny’s culinary journey began at the age of 16 as a busser at Red’s Sandwich Shop in downtown Salem. In 2011, he joined The Cheesecake Factory, where he worked as a line cook and was introduced to Chef Felipe, a mentor who showed him the value of leadership, teamwork, and consistency in the kitchen.

Over the years, Danny gained hands-on experience across every station; from grill and broil to sauté, fry, prep, and dish. Each role taught him discipline, patience, and the importance of teamwork. In 2021, he joined the Maverick Team at Sam Walker’s, where he learned the business side of running a kitchen: coaching, leading, and managing effectively. He began as a Sous Chef and, within five months, was promoted to Executive Chef, a role he proudly held for three years. In January 2025, he stepped into his current position as Culinary Operations Manager, where he continues to grow as a leader and mentor.

Chef Danny believes in creating meals that brings people joy and leaves lasting memories. Maverick Hospitality inspires him to continuously evolve as a chef, a coach, and a leader, and he’s proud to be part of an organization that values excellence, growth, and genuine hospitality.

Where you’ll see his influence on the menu: Hearty fall dishes featuring squash, pumpkin, honey, and apricot 

Go to Dish: Anything with risotto

Proud Maverick moment: Promotion into the Culinary Operations Team after a decade of dedication