About Claudia Martinez
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.