Hotel Valencia Santana Row is excited to announce the appointment of Martelle Lorenz as executive chef. Chef Lorenz will shape the offerings at Spanish-inspired eatery, Oveja Negra, Vbar, and rooftop bar Cielo, as well as in-room dining, banquets, and any additional culinary programs.
“We are thrilled to welcome Martelle to the Hotel Valencia Santana Row team,” said Hotel Valencia Santana Row’s food and beverage director, Juan Barba. “Chef Lorenz’s accumulated culinary and leadership knowledge makes him the ideal leader of culinary operations at the property. We are certain that his unique skillset and passion for hospitality will provide guests with a unique, high-quality experience at Oveja Negra, complying with our dedication to serve locals and visitors alike and provide memorable dining experiences.”
MARTELLE LORENZ, EXECUTIVE CHEF
Chef Lorenz brings more than two decades of culinary experience to his new role as executive chef of Hotel Valencia Santana Row. He was most recently the director of food and beverage at Latitude Margaritaville in Hilton Head and previously served as executive chef at Kessler Collection’s Mansion on Forsyth Park and Hyatt Andaz Savannah. Additional experience includes executive chef at The Appalachia, Angus Pensacola, Mitchell’s Fish Market and P.F. Chang’s. In his new role, Chef Lorenz is responsible for overseeing the entirety of culinary operations at the property including menu ideation, procurement, personnel management and catering.
Having gained a culinary arts diploma and business administration degree in North Carlina at Wesleyan University, Chef Lorenz combined his culinary background and strong understanding of leadership to pursue his passion for the food industry. Throughout his years working in hospitality management, Chef Lorenz quickly became skilled in culinary demonstrations, classes, cooking expos and onsite and offsite catering experiences going above and beyond his role requirements.
With a breadth of experience leading teams, training new hires, planning menus and surpassing business goals, Chef Lorenz brings superb management expertise, while putting unique experiences and quality customer service at the forefront of his leadership, further enhancing the talent Hotel Valencia’s culinary portfolio.
ABOUT OVEJA NEGRA
Translated as “Black Sheep” in Spanish, Oveja Negra is a Spanish-inspired, modern restaurant located on the third floor of Hotel Valencia Santana Row. The indoor-outdoor dining experience offers a standout menu featuring a variety of tapas, paellas and decadent entrees. Whether that’s sitting out on the airy courtyard or imbibing in shareable dishes inside, Oveja Negra offers a memorable experience in the heart of San Jose’s vibrant Santana Row. For more information, visit www.ovejanegrasj.com
ABOUT HOTEL VALENCIA SANTANA ROW
Located in San Jose’s lively Santana Row entertainment district, Hotel Valencia is a boutique property blending Spanish Colonial and modern Mediterranean design, offering an array of luxurious amenities including a year-round heated rooftop pool, over 10,000 square feet of flexible meetings and event space, and two exceptional dining concepts, Oveja Negra and Cielo, as well as ultra-hip lounge, VBar. Perfectly positioned near the city’s best dining, shopping and entertainment, Hotel Valencia Santana Row sits in the midst of excitement without sacrificing tranquility. For more information, visit www.hotelvalencia-santanarow.com