Midsummer Kitchen is here to help you celebrate your milestone with plant-forward menus and mindful experiences inspired by the seasons.
Led by partners in life and business, Chef Ryan and Cleodia Martinez began catering in 2011 as Absolute Celebrations.
When the pandemic gave them pause, they took the opportunity to focus on health and wellness.
Cleodia pursued studies in nutrition and led the family to adopt a plant-based eating habit. This improved their health significantly.
Revitalized by this fresh energy, Midsummer blooms as a channel for us to share the best part with you-- delighting in the flavors of mother nature's gifts.
We look forward to being a part of your special event and preparing a nourishing feast for you and your loved ones!
In 2023, Midsummer Kitchen has formalized it’s commitment to sustainability and environmental preservation by getting certified by the Green Business Bureau. Our membership requires participation in initiatives around food services, energy & emissions, water use, transportation, and more.
Founders
Ryan Martinez
Chef/Co-Owner
Using fresh, high-quality ingredients, Chef Ryan works his magic into bringing your menu to life. His culinary career began in a small family-owned Hawaiian restaurant in San Diego, California. There, he added original dishes to the specials menu and developed a loyal clientele who enjoyed his simple preparation of comfort food.
His move to Los Angeles landed him in the kitchens of Yojie Japanese Shabu-Shabu and Sake Bar, The Hudson, and The Orlando Hotel.
Under the wing of his mentor, Chef Greg deMichiel, Ryan also worked at Maison Catering. This experience ingrained in him a discernment for high-quality ingredients and an eye for presentation.
Concurrently, Chef Ryan joined the Dolce Group, working on opening a new restaurant called Lemon Basket, and was featured in VH1’s reality show, “Famous Food.” When production wrapped, he carried on leading the kitchen’s operations as Sous Chef, and eventually becoming its Executive Chef.
In 2011, Chef Ryan was awarded a scholarship to The French Culinary Institute in Campbell, California.
Today, Chef Ryan enjoys taking advantage of Northern California’s bounty of fresh ingredients for Midsummer Kitchen, hand-picking ingredients and cooking for each event.
Cleodia Martinez
Nutritionist/Co-Owner
Combining her life experience in the food business with her newfound purpose for plant-based nutrition, Cleodia provides creative direction and strategy for Midsummer Kitchen. She helps develop products and services that bridge clients’ tastes and preferences with the capabilities and strengths of our culinary and front-of-house team, as well as new developments in nutrition. She also forms and maintains relationships with preferred venues and vendors, effectively being the glue in crafting one-of-a-kind events.
Cleodia is the author of “Ay Sus! Whole Food, Plant-Based Global Filipino Cuisine” cookbook– from which some recipes have been adapted for catering here at Midsummer Kitchen! More about her on cleodiamartinez.com.
“Bread comes from the wheat fields, from hard work, and from the baker, the supplier, the seller. But the bread is more than that. The wheat field needs cloudsand sunshine. So in this slice of bread there is sunshine, there is cloud, there is the labor of the farmer, the joy of having flour, and the skill of the baker and then–miraculously!-- there is bread. The whole cosmos has come together so that this piece of bread can be in your hand.”
— Nhat Hanh, Thich. How To Eat: Nothing Comes from Nothing, 2014.