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Atlanta, GA


Claudia Martinez began her culinary career on the savory side of the kitchen, working at chef Linton Hopkins’ Peachtree Road flagship Restaurant Eugene. While there, Martinez worked alongside James Beard-nominated pastry chef Aaron Russell. Martinez eventually left Eugene and traveled to Sweden where she worked under sous and pastry chef David Vidal for a month at Laholmen Hotel in Strömstad. Following her return to the states, Martinez landed a gig as pastry assistant at Atlas in Atlanta, before ultimately joining the Indigo Road crew at Tiny Lou’s as part of the opening team in 2018.