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The Project FAQs
Prior to launching the Noble Sandwich Co. in September 2010, John was involved with two well-known Austin restaurants, as executive chef for 2 ½ years at Asti, and as a sous chef at Wink in the two years prior to his time at Asti. John attended culinary school at Del Mar College in his native Corpus Christi, graduating in 2000, and credits his work in a variety of restaurants since 1991 in helping him to refine his culinary skills and define his approach.
Brandon’s culinary career began with training at Del Mar College in Corpus Christi, followed by further training at the New England Culinary Institute (where he graduated in 2002). After graduation, Martinez’s culinary career included stops at the Inn of the Anasazi, a Santa Fe resort hotel, and Acquerello, a Michelin-recognized Italian restaurant in San Francisco.
John Bates & Brandon Martinez opened the first location of Noble Pig Sandwiches in September 2010. Including his time as executive chef at ASTI Trattoria and sous chef at Wink following his graduation from culinary school, he has over 20 years of experience in the restaurant industry. Brandon, similarly, was trained as a chef at the New England Culinary Institute and has experience in exceptional restaurants around the country, including at Michelin-starred Acquerello in San Francisco. John and Brandon, who had known each other since culinary school, finally joined forces to open their own establishment, utilizing their experience in fine dining to express their love for scratch cooking. Their commitment to high-quality, local ingredients has resulted in nationwide recognition by media outlets such as the Food Network, Travel Channel, Food & Wine, GQ,Huffington Post, Southern Living, and many more.