Our Team

Nico Martin – Owner

Born in Argentina, raised in Brazil, Nico Martin has always had a curiosity for everything food. From his young years, he spent time with his parents tasting his way through the preparation of the family dinners. From the simple Pot Roasts, to the elaborate dinner parties, he could always be found milling about the kitchen trying to pick up some new tricks.

Classic french cooking was his first passion, but it wasn't until his stint in Portugal and Spain that his true inspiration was triggered. The simplicity of the technique, the clean flavors and the quality of the products changed the way Nico approached food. His travels across Europe and a good part of Asia have provided Nico with the exposure to international cooking and eating habits that have helped develop a worldly palette that he uses to create the most memorable, unique events.

It was not until 1992 that Nico planted his roots in the Bay Area, and it was then that he began working with some of his mentors; Gordon Drysdale, Roland Passot and Traci des Jardins. With escapades to New York, Chicago and New Orleans to research the food scene, Nico was able to work with such notable chefs as Gray Kuntz and Charlie Palmer. Currently residing in South San Francisco where he started his catering business in 1998, Nico shares his time between researching what's in season in Farmer's Markets all over the Bay Area, cultivating his small garden, cooking for his friends and relaxing on bike rides on the coast.

Beyond running his business, Nico is an avid supporter of many local non profit organizations.

Ruben Tlatoa – Executive Chef

Growing up steeped in the rich culinary traditions of Puebla Mexico, Executive Chef Ruben Tlatoa shares his family legacy of such great dishes as the famous Mole Poblano.
This strong family emphasis on food and cooking propelled him into his formal education at The Culinary Institute of Puebla, Mexico.  After completing his schooling, his overseas and U.S. travels eventually led him to settle in San Francisco, CA.
 
His first job in the states was being a prep cook for Nico Martin Presents.  After a few years, he left to further explore the hospitality industry in Southern California.  He found himself back at NMP excited by the challenge of advancing to the role of Executive Chef.

Kevin Godes – Executive Chef

A Native of Minnesota, Kevin developed a strong connection to food and cooking while growing up hunting and fishing in the northwoods and on many of the 10,000 lakes. Early memories of picking ripe raspberries in the July heat and canning tomatoes in August led to a strong association of seasonal produce. While spending time at the University of Wisconsin, Madison, he was influenced by the Dane County Farmers Market on the Square, the largest producer only market in the country. This early connection to producers (circa late 1980’s) led to a life long pursuit of excellence in food service focusing on ingredient driven cuisine. After moving to San Francisco in 1994 and working for a variety of upscale institutions including stints at Café Pescatore and other Kimpton Group Properties, Kevin entered the world of catering. Several years working with Betty Zlatchin Catering introduced him to the world of high end, refined off site event production. Continuing with this trend at Events Etc., first as Sous Chef and then as Executive Chef, Kevin went on to produce special events for some of the seminal tech companies of the day.

Today Kevin is bringing his internationally inspired, vegetable intensive cuisine to NMP. Sample some of the worldly offerings that touch on South East Asian Flavors, Latin American Roots or Regional European Specialties! There is something for everyone!

Alicia Vargas – Director of Sales

After extensive travels in Latin America and South East Asia Alicia returned to her Bay Area roots. She spent the last 12 years in the Bay Area catering industry, a natural move for her.

Coming from a local restaurateur family, she has worked the back and front of the house in San Francisco’s vibrant Mission District and on the Pennisula.  Her travels exposed her broad range of world cuisines and incited a passion for an international design esthetic.  Bright colors, artful blending of chic antique and sleek modern elements are the foundation she uses to create her unique presentation.  Her eye for texture and décor has produced beautifully designed events to the rave reviews of our clients. Currently as Director of Sales at Nico Martin presents she continues with her commitment to providing the highest caliber of service to every one of her clients.

Annie Knier – General Manager

Annie Knier has had a passion for food since day one.  She grew up in a household, with strong European roots emphasizing food and family.  Raised with her Grandparents who made everything from scratch, she was making homemade sausages, pasta and canning preserves at a very young age. This old world approach developed a deep reverence for food.

She was introduced to the joys of hobby gardening early on.  This strong connection to the cycle of planting, tending and harvesting a garden has left a lifelong impression.  The love of food has resonated through her life, with feeding and entertaining friends being one of her greatest pleasures.