Ana De Sa Martins
Ana De Sa Martins
Chef de Cuisine, Beauty & the Butcher
Known for her creations at the Michelin-star rated restaurant Stubborn Seed, Ana De Sa Martins has always had a passion for baking. Born and raised in Venezuela, Ana moved to New York to pursue a degree in Hospitality Management. She attended The Institute of Culinary Education (ICE) from 2012 – 2013 and was a culinary intern at Lure Fish Bar before enrolling at New York City College of Technology in the Fall of 2013. Ana continued her love for baking as the pastry intern at Aux Trois Rois in Moosch, France, where she developed a passion for cooking with seasonal ingredients. Ana was responsible for the entire pastry station and created daily dessert specials with the freshest ingredients.
In 2018, Ana returned to university to pursue her masters in human resource management but the kitchen kept calling her back. During her time at school and after graduation, she began working at Patisserie Chanson and The Dessert Bar in New York City as the Pastry Chef Assistant. It was here that Ana decided to leave HR behind and pursue a full time career as a chef. Ana learned the basics of pastry at the Dessert Bar and prepared a wide variety of pastry goods in high volume and created daily offerings such as ice cream, sorbets, éclair, macarons, petit gateaux, ganaches, confections and occasional bonbon orders.
During her tenure at Stubborn Seed as the head pastry chef, Ana created unique desserts such as Milk Chocolate Chile Cremeux made with barley horchata ice cream, chocolate sponge and cherry textures and the Candy Bar made with fudge brownie, caramel ice cream and peanut butter mouse dipped in a chocolate peanut butter glaze paired with banana passionfruit sorbet. In June 2022, the restaurant received its first Michelin Star for its brash and creative cooking, 8-course tasting menu and stunning desserts created by Ana. Today, Ana is the Chef de Cuisine at Beauty & the Butcher, the new restaurant from Chef Jeremy Ford and Grove Bay Hospitality Group. She is once again cooking alongside Ford and creating an innovative menu centered around fresh, locally sourced ingredients.
