Gerber Martinez

Sous Chef

Gerber Martinez moved to Arlington, VA, when he was 19 years old from El Salvador, and started working in restaurants soon thereafter to pursue his passion for cooking. In 2012, Martinez was part of the opening team of Mussel Bar in Arlington, and spent two years working there. His time at Mussel Bar introduced him to the local and sustainable seafood, and as well as his first experience working with oysters. After leaving Mussel Bar, Martinez worked for Mike Isabella at a number of his restaurants where he continue to expand his techniques and cooking methods.  From there, he applied his love a seafood to a sushi restaurant in Adams Morgan which exposed him to the world of raw fish and asian flavors.

In September of 2021, Martinez joined  The Salt Line in Ballston, as a member of the opening team. He spent time working all the different stations in the kitchen, and learning all the parts of the menu before accepting a position as Sous Chef in June of 2022.