Jeremy Martinez
Executive Chef

Jeremy joined the team at Diamond Oaks in November of 2010 after being recruited by the team for over a month.  He came to the club from Timarron Country Club where he held the position as Sous Chef for three years.  He earned his culinary degree from the Art Institute of Dallas. 

Jeremy has been classically trained from Regional American Cuisine, Pan Asian Cuisine to European Cuisine.  In the past two years Jeremy has extensively experimented with authentic Mexican Cuisine. 

Jeremy has had the good fortune to learn from Craig Ford, Executive Chef at Prarie Dunes Golf Club in Kansas and Chef Ty Thoren at the Gaylord Texan Resort in Grapevine, Texas.  He is constantly researching new cooking concepts and implementing them into his current regiment.

He has spent time training the culinary staff on kitchen efficiencies and service levels.  Jeremy's goal is to create a lasting impression on every guest that dines in one of our fabulous banquet rooms. 

Jeremy is a single dad with two children, Austin and Roman and resides in Euless, TX.  In his spare time he enjoys spending time with his boys, fishing and is an avid baseball fan.