Chef Marty Blitz apprenticed under a Master Chef at the Golden Mushroom, a well-known restaurant outside Detroit. He began his career as a teenager in delis gaining invaluable experience, about pace and working the line, that would never leave him. Blitz then studied under Chef Milos – an amazing classical teacher who honed his raw talent and formed the foundation of his career, including how to calibrate his palate. Once formally trained through this apprenticeship and the American Culinary Association, he spent his nearly 35 plus years in the industry, expanding a culinary repertoire that now includes the worldwide cultures and flavors with a specialization in the bold tastes of Tampa Bay.
Under Chef Blitz’s guidance, Mise en Place expanded both its catering business and its in-house capabilities, growing from a six-table diner in 1986 to its current evolution as a full-service restaurant- seating up to 240 people and preparing as many as a 1,000 meals in an evening.
An avid reader and owner of at least 5,000 cookbooks, Blitz continually seeks inspiration from those around him; absorbing new tastes, ingredients, techniques and skills from the diverse community that is the restaurant industry.
Blitz combines this passion for learning with a remarkable skill. Like a musician composing sonnets, he first creates dishes in his mind, mentally combining flavors and food until it is complete – finished – done. He then works with his team to produce and serve the meal without ever testing the recipe. Using simply his classical training, knowledge of food, and legendary palate, Blitz builds menus from scratch that feature some of the most exciting food served in the region.
As a result of this eagerness to learn, over the past 30 years, Mise en Place’s dishes have continually grown in complexity and depth, elevating expectations and providing a dining experience that continually reinvents itself.