Claudia Martinez balances fruit forward ,sophisticated and carefully composed desserts. The ever-changing pastry menu reflects Martinez’s boundless creativity and intellectual curiosity, with classic flavors and combinations artfully presented.

Growing up in a Venezuelan family, Martinez developed a passion for cooking and gathering around the table at an early age. A native Georgian and 2015 graduate of Johnson & Wales. Claudia began her culinary career at Atlanta’s Restaurant Eugene before moving to Sweden in 2017 where she honed her skills under chef David Vidal at the Laholmen Hotel. Upon returning to Atlanta, she continued to develop her style, techniques and reputation at Atlas and then Tiny Lou’s as executive pastry chef before joining Miller Union as executive pastry chef in spring 2021.

Martinez’s creativity and approach to crafting desserts has led to national recognition. She was a semifinalist for Outstanding Pastry Chef by the James Beard Foundation in 2022, a 2019 Eater Young Gun and one of “32 rising stars under the age of 40” by Full Service Restaurant Magazine. She was also a finalist on Food Network’s Chopped Sweets in February 2020. In 2022 was nominated as outstanding pastry chef for James Beard foundation, 2023 karen barker baker award by SFA, and 2023 Star Chefs rising award for pastry chef. In 2024 received a Lady Lacavores nomination as well. Outside of her work at Miller Union, Martinez operates Café Claudia, an Atlanta-based pop-up café featuring desserts and pastries that partner with and benefit local BIPOC chefs and social justice organizations.

Currently, Chef Claudia owns Atlanta’s first late night dessert and cocktail bar with her business partner in Fall of 2025. She was named a semi finalist for outstanding pastry chef 2026.