MAY 2010 Chef Feature

May 5, 2010
By

Chef Alex Martinez
Papa Louie’s Diner

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At Mission Restaurant Supply we have a lot of love for our customers. Every individual in our company is dedicated to our community and to each other. That’s why we decided that we wanted to feature chefs around the country that we have had the honor of getting to know on a personal level and that we believe have truly influenced the foodservice industry in a very positive way. These individuals are pioneers in the kitchen and beyond. They are not only determined to deliver an incredible experience, but also dedicated to the well being of their guests and staff.

Chef MartinezAfter frequenting Papa Louie’s Diner since it opened in December and realizing how incredible the food was, I knew that we had to feature Chef Martinez. I have never met a chef that remembered every single one of his guest’s names and where they were from. On top of that, he remembers what they order and how they like their food prepared. He even greets his guests out on the sidewalk right outside of his small family-owned restaurant in Southtown. He told us that, “San Antonio is big on tourism, but getting the locals attention is always important. They come back over and over, and that’s what I want.”

His style of cooking didn’t come from San Antonio though – it was actually greatly influenced by the food and culture he experienced while living in Chicago. “I love the music, the food, the people, the nightlife,” he said, “I wanted to bring that to my venue here.” Living in Chicago is actually what inspired Chef Martinez to go to culinary school in the first place at CIC (Culinary Institute of Chicago) in 2000. Nearly ten years later, Papa Louie’s was born and has become a local hotspot in San Antonio. The food and atmosphere are outstanding and everything is made to order. “I don’t believe in making food come out super fast. I believe in quality and consistency, and I’ve found that guests are willing to wait because they end up enjoying a great meal that was prepared exactly how they wanted it. I am in the kitchen 100% of the time when orders are coming in.”

Chef Martinez also mentioned that he loves being involved in his community and making the most out of his restaurant’s locale. In the coming months he plans to host tequila tastings with another local shop, get involved with local charities, and host events that bring out the essence of Southtown and the King William district. “You have to support your community if you want it to support you.” He couldn’t be more right. One of the best things about Southtown and King William is that the community comes together on a regular basis to help others and plan big events that the whole city enjoys.

“Locals love seeing you out and about and seeing that you’re involved in community activities. I buy a lot of fruits and veggies from ‘produce row’ down the street and I frequent other local restaurants and bars so I run into my restaurant guests from time to time.” There’s no denying that downtown residents of San Antonio are excited about Chef Martinez’s presence and the growth of Papa Louie’s Diner. In five short months, Papa Louie’s has received great reviews and wonderful comments about its unique style and food. It’s definitely safe to assume that this local diner is going to be around for a long time.

If you would like to visit Papa Louie’s Diner or learn more about the venue, please contact them at:

papalouies@att.net or call 210.532.3115

Thank you to Chef Martinez and his amazing team for their time and efforts.

If you know of a chef that you would like to see featured, please contact us at:

laurenb@missionrs.com

(210) 354-0690 ext. 243

One Response to MAY 2010 Chef Feature

  1. May 10, 2010 at 11:25 am

    As soon as you walk in the greeting from the very first person there is sooo welcoming to the beautiful decore with the fresh smell of the days lunch. Makes my mouth water already for todays lunch…SEE YA 12..
    Thanks
    Hector Pacheco

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