Rick Martinez is a cook, writer and recipe developer with a deep love of Mexican culture and cuisine. Originally from Austin, Texas, he earned a Grand Diplôme focused in Classic Culinary Arts from the French Culinary Institute. Rick is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán.  His cookbook, Mi Cocina, food from the seven regions of Mexico, publishes in Spring ‘22.

He is a regular contributor to the New York Times and hosts live, weekly cooking classes for Food Network Kitchens. He is the host of Sweet Heat on Food52 and was recently nominated for 2 IACP awards. His new show Pruébalo launched July 2021.  Rick was nominated for a prestigious James Beard award for his work at Bon Appetit in 2020.

“The food I cook is unapologetically me. I love that OXO tools help me bring my most authentic self to every dish I make.”