Adam Martinez is taking over the reins as executive chef at the Camelot Club. The Baton Rouge native was named to the position at the downtown club last week.
Martinez trained at the Culinary Institute of America in New York and previously trained under some of the city’s top chefs, including Terry McDonner, of Juban’s Restaurant; John Folse, of White Oak Plantation; and Nathan Gresham, of Beausoleil. Martinez has also worked at the Four Seasons Resort in Palm Beach, Fla.
Joining Martinez is Jon Breaux, who has also been added to the club’s culinary team. Breaux comes to the Camelot Club from the Country Club of Louisiana, and is a product of the Louisiana Culinary Institute in Baton Rouge.
Completing the trio of chefs in the Camelot Club kitchen is Executive Sous Chef Brandon Rowe. The three chefs will begin working on the creation of a seasonal fall menu, which will be available later this month.
Jay Ducote to teach at new Viking school
Local food blogger and outdoor cooking enthusiastic Jay Ducote will be among the first instructors when the new Viking Cooking School Outdoors opens later this month atop the Hilton Baton Rouge Capitol Center.
Ducote, who also hosts a radio show and was a participant earlier this year on Fox’s “MasterChef” show, will be teaching classes on barbecuing and outdoor grilling. He will be joined by Matt Brewton, a New Orleans chef and a former instructor with the Viking Cooking School in Nashville, Tenn.
Classes are set to begin Sept. 22. Call (225) 906-5882, or go to the school’s Facebook page at http://www.facebook.com/VCSOBR.