{Nick Martinkovic}
Blood & Sand will soon see a change in its kitchen brigade. Chris Bork is leaving his post as executive chef at the membership bar and restaurant downtown. Replacing Bork will be Nick Martinkovic, currently exec chef at Central Table. Accompanying Martinkovic from the expansive food hall in the Central West End is his sous chef David Rosenfeld. Martinkovic and Rosenfeld will remain at Central Table through Dec. 31 and officially assume responsibilities at Blood & Sand Jan. 5. Bork has not announced his future plans.
Martinkovic explained that his conversations with Blood & Sand co-owners T.J. Vytlacil and Adam Frager about the position began only two weeks ago. “It all happened fairly quickly once the ball got rolling,” he said.
Martinkovic left the kitchen at Roberta’s in Brooklyn, NY, nearly a year ago to move to St. Louis and open Central Table. “I didn’t think I would dig St. Louis as much as I do,” he said, calling the culinary community nice and tight-knit, and noting his amazement at how area chefs treat one another. “People want to help you,” he said, recalling one example of someone who offered assistance sourcing ingredients. “It’s something I’ve really never experienced.” Martinkovic also said the active St. Louis dining scene had a “cool vibe.”
Martinkovic called his tenure at Central Table an amazing experience, as he learned to manage “so many moving parts and components” of an operation that included multiple service models, kitchen stations and 10,000 square feet of dining space. According to Martinkovic, the company has not yet started interviews for his replacement.
Martinkovic said he looks forward to taking the helm at Blood & Sand, but noted that he will be “sensitive” when making changes to the menu. “I’m not going to walk in and change everything,” he said, adding that he will meet with Bork to discuss menu items patrons have come to enjoy and expect.
-Photo by Michelle Volansky
This article appears in December 2013.