Chef Marty Cattaneo - Biography
A native to the South Bay, Marty Cattaneo was born and raised in Menlo Park, California. His passion for cooking began at the age of 15 and it was at this young age that Cattaneo set his sights on becoming a chef. He attended California State University Chico, graduating with a degree in Business Management, while continuing to cook and save for his next move, The Culinary institute of America, in Hyde Park, New York.
Cattaneo graduated from the CIA in 2004 at the top of his class and returned to California to work at Weir and Associates Catering in Foster City, working his way up to executive sous chef position. He then accepted the opportunity to work at the nearby Michelin two-star Manresa, where he learned how to let ingredients shine on the plate from Chef David Kinch. He became the restaurant’s sous chef in 2007.
In 2008 Cattaneo moved to Napa to take a position with fellow Manresa alum, Chef Jeremy Fox, at Ubuntu. Cattaneo became the chef de cuisine at Ubuntu and the restaurant enjoyed national recognition, including New York Times writer Frank Bruni’s “10 Most Exciting Restaurants in America” list and a Michelin star. Cattaneo then took on his first executive chef position at the Michelin-starred Greek restaurant Dio Deka in Los Gatos California. Under his management, the restaurant thrived and achieved critical acclaim, including a Michelin star in both 2011 and 2012.
Cattaneo has recently taken the position of executive chef of the forthcoming Los Altos restaurant The Alley, which aims to redefine the casual restaurant concept. Cattaneo will use his background in fine dining to bring affordable, interesting, market-driven cuisine to the discernible diners of Los Altos.