Director of Culinary and Product Development

Leading the work of SiG's culinary services team, Chef Michael Martir oversees the development of branded food items to help our Clients capitalize on new business opportunities. That includes transforming original concepts into bench recipes, samples and conversion recipes for commercial testing. He also specializes in implementing Smithfield products in high-end resorts and hotels, plus executing special events nationwide.

After beginning his career at Le Cirque and Tribeca Grill in New York, Martir traveled to Paris to study European cuisine. On returning to New York, for 10 years he executed the culinary activities of the Oscars of the food industry, the James Beard Awards. He also worked as a nationwide chef coordinator for Conde Nast's Bon Appetit, City-Meals-On-Wheels and Wines of Spain. His work brought him side by side with notable chefs such as Charlie Trotter, Julia Child and Jean-Louis Pallidan. He continued to build on his talents as chef at diverse fine-dining operations such as the Baltimore Country Club, Capitol Restaurant Group in Washington, D.C., Peninsula Grill and The Palmetto Grill in Charleston, and the Wequassett Inn Resort and Chatham Bars Inn in Cape Cod.

Martir joined SiG as corporate executive chef. He became director of culinary and product development in 2007.