Growing up in a Venezuelan family, Martinez developed a passion for cooking and gathering around the table at an early age. A native Georgian and 2015 graduate of Johnson & Wales. Claudia began her culinary career at Atlanta’s Restaurant Eugene before moving to Sweden in 2017 where she honed her skills under chef David Vidal at the Laholmen Hotel. Upon returning to Atlanta, she continued to develop her style, techniques and reputation at Atlas and then Tiny Lou’s as executive pastry chef before joining Miller Union as executive pastry chef in spring 2021.
Martinez’s creativity and approach to crafting desserts has led to national recognition. She was a finalist for Outstanding Pastry Chef by the James Beard Foundation in 2022, a 2019 Eater Young Gun and one of “32 rising stars under the age of 40” by Full Service Restaurant Magazine.

After leaving Miller Union , martinez operates Café Claudia, an Atlanta-based pop-up café featuring desserts and pastries that partner with and benefit local BIPOC chefs and social justice organizations and is in the process of opening up her own dessert & cocktail bar .