This month on Pass It On, we’re spotlighting Chef Hector Martinez, Executive Chef at The Westin Resort & Spa Puerto Vallarta. With over three decades in hospitality, Chef Hector leads with humility, hands-on mentorship, and a deep respect for ingredients. From early beginnings as a kitchen assistant to pioneering waste-saving practices in a major resort, his story is one of passion and purpose. Read on for reflections, tips, and dishes you may want to recreate in your own kitchen
How did your culinary journey begin?
My career began around 1990 in Manzanillo, Colima, where I started as a kitchen assistant. Since then, I’ve worked across Mexico, Aruba, and Curacao, spending much of my time with Marriott and Barceló before arriving at The Westin in Puerto Vallarta. Along the way, I’ve trained chefs, supported openings, and grown into leadership roles. But the kitchen is still where I feel most at home.
What would your final meal be?
It would be Pipián, a traditional Mexican dish made with pumpkin seeds, chilies, tomatoes, and spices. My mother used to make it, served with handmade tortillas. That dish takes me back to my roots. If I could have one last meal, it would be hers.
What changed your perspective on food waste?
In 2019, I attended a culinary workshop in São Paulo for Marriott chefs across the Caribbean and Latin America. The winning dish wasn’t the flashiest, it was made using 100% of a carrot, root to tip. That moment changed everything for me. I realized excellence means honouring the full ingredient, not just the pretty parts.
What are your ingredients for success?
The most important thing is taking care of your team. Health and family come first. I tell them, “I’m not a doctor. if the doctor says rest, you rest.” When people are supported, they’ll support the guests in return. That’s how kitchens thrive.
Is it hard to achieve that in hospitality?
Yes, it’s challenging. This industry is intense, and often staff are overworked. Balancing high workloads while keeping people happy isn’t easy. But when you build a team that genuinely supports each other, everything works better. I always aim to give my team time when they need it, for their health, for their families. That creates loyalty and trust.
What’s the best advice you’ve received?
One of my mentors at Marriott, Chef Fred Ruiz, once asked me if I needed help with an event. I said no, I liked doing things myself, perfectly and in order. He walked away, took three steps, then turned back and said: “When someone offers help, accept it.” That moment changed me. Accepting help means you teach others, build connection, and help them grow.
What motivates you?
My family. I’ve been married for 30 years and have three children. They’re my reason for showing up every day. And on the creative side, I love experimenting, especially when it means turning waste into something meaningful and delicious.
What’s your proudest achievement in reducing food waste?
Since implementing Winnow, we’ve reduced food waste by 40%, saving MX$75,145. These numbers matter but the real win is how it’s changed our team’s mindset. The weekly data helps us see what’s going into the bin and turn those insights into action. We now reuse trimmings and peels in ways that surprise our guests. For example, we boil and blend pineapple peels to create a fresh, tangy agua fresca for the staff café what was once trash is now a refreshing drink. We’ve also turned banana peels into a pulled pork-style dish. Shredded, seasoned, and seared, it’s so convincing that guests often don’t realise it’s not meat.
Bite-Sized Pro Tips
What’s one key takeaway for chefs aiming to reduce food waste?
Manage your stock rotation. Don’t over-purchase, and always be mindful of expiry dates. So much waste comes from food that was never even opened. And of course, train your team. They're the ones making real-time decisions that add up to real change.
Where do you find inspiration beyond the kitchen?
I love Rouxbe, an online platform that teaches culinary fundamentals with depth and clarity. It even explains the science behind things like caramelisation or why food sticks to pans. I also browse Pinterest for plating ideas and follow chefs on Instagram for sustainable techniques. Shows like Chef’s Table on Netflix inspire me too, they reflect the real emotion behind food.