Claudia Martinez

Claudia Martinez balances chef Steven Satterfield’s rustic, vegetable-forward and market-driven new Southern cuisine with sophisticated and carefully composed desserts. The ever-changing pastry menu reflects Martinez’s boundless creativity and intellectual curiosity, with classic flavors and combinations artfully presented.
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. she 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, including being named a 2019 Eater Young Gun, semifinalist for Outstanding Pastry Chef by the James Beard Foundation, and one of “32 rising stars under the age of 40” by Full Service Restaurant Magazine.
Outside of her work at 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.