Martel Stone

Chef Martel Stone's culinary philosophy is deeply rooted in showcasing and elevating African diaspora cuisine, emphasizing its profound interconnectedness and diverse influences across the African continent, the Caribbean, and the American South. His core ethos centers on fostering curiosity and appreciation for these often "unsung" culinary traditions, aiming to bring them to the forefront of global gastronomy, much like the rise of Japanese cuisine. He believes that these distinct culinary expressions are "symbiotic," naturally fitting together to create a richer, more comprehensive culinary narrative. Stone's vision extends to celebrating the heritage and stories embedded in each dish, transforming them into a journey of discovery for his guests. He and mentor Kwame Onwuachi actively draw inspiration from their travels, integrating traditional methods and ingredients with contemporary techniques. While the text doesn't detail specific farm sourcing, the emphasis is clearly on authentic flavors and the historical tapestry of the diaspora. Through his work, Stone seeks to educate and inspire, proving that the vast culinary landscape of the African diaspora is a cohesive, vibrant, and essential part of the global food identity. Chef Martel Stone's technical mastery is evident in his sophisticated approach to flavor building and his innovative plating, which consistently merges diverse cultural elements. His style is characterized by a bold synthesis of African, Caribbean, and American Southern culinary techniques and ingredients, creating dishes that are both historically resonant and distinctly modern. He skillfully combines traditional staples, such as pairing an Ethiopian Doro Wat-inspired dish with West African jollof rice, to "make the continent a little bit smaller" and highlight culinary symbiosis. His signature dishes demonstrate a meticulous attention to detail and a flair for complex, layered flavors. Notable creations include the Branzino with Mussel Curry-Shrimp Dashi Sauce, Shito Crisp, and Cilantro, which he sometimes prepares steamed, tail-on, with calabash pumpkin, kabocha squash, coconut milk, okra, and Trinidadian green seasoning, thickened with creole shrimp stock. Other legendary dishes include Jerk Habanero-Braised Oxtail Patties with Tamarind-Habanero Glaze, and the Maryland Jumbo Lump Crab served with Peewee Potatoes and Smoked Oyster-Garlic Aïoli. He also crafts a Wagyu Short Rib dish featuring Awaze, Niter Kibbeh, and tamarind, alongside a refined Mushroom Étouffée that forgoes traditional cream, instead using a black truffle base with various mushrooms, garlic, ginger, and the Creole 'Holy Trinity,' often finished with black winter truffles. Stone's plating often includes elements like a "tail splayed over the side" for dramatic effect, ensuring each dish is an invitation to explore and appreciate the rich tapestry of diaspora cuisine.

Career

• Petty Officer at U.S. Navy, N/A
• Chef at The Founders Inn and Spa, Hampton Roads, Virginia
• Sous Chef at Press 626 Wine Bar, Norfolk
• Executive Sous Chef at Kith/Kin, Washington, D.C.
• Executive Chef at The Gathering Spot, Washington, D.C.
• Founder at Black Supper Collective, N/A
• Chef de Cuisine at Dōgon by Kwame Onwuachi, Washington, D.C.

Mentored by Kwame Onwuachi, Jarrod Himes.