With roots in the Houston restaurant scene, Martin Weaver, age 27, was destined for a career in the kitchen. At the age of 15, Weaver began cooking at his family’s BBQ restaurant until he started culinary school at age 19. After graduating from Le Cordon Bleu in Austin, Weaver went to work at the UT Country Club under his mentor Chef Wayne Brooks. He then moved to San Antonio to complete his externship at the Westin La Tijera. Weaver returned to Houston for the Chefs Under Fire competition in 2010, which he won, and went on to cook at the Houston Country Club for two years. In 2012, Weaver traveled to New York to stage at David Burke Townhouse, and ate his way through the city. Upon returning to Houston, he joined the team at French restaurant Artisans, where he served for two years.
In a departure from his previous experience, Weaver was hired as Chef de Cuisine at KUU in Houston in 2014, where he was immersed in sushi and modern Japanese cuisine for two years. When he learned about an open position at Brennan’s of Houston, he seized the opportunity to work in the kitchen that has shaped the talent of some of Houston’s finest chefs. In 2016, Weaver was runner-up on the Food Network show “Chopped,” and was nominated as CultureMap’s “Rising Star Chef of the Year.” His culinary philosophy is that food should be local, honest, sensory, emotional, and observant. When he’s not in the kitchen, Weaver enjoys outdoor activities and sports, dining out, and reading.