“There Are No Problems, There’s Only Solutions”: Chef Nicholas Martino on ABOVEGROUND and Egg Yaki
Download MP3In this episode of The Truth In This Art, I sit down with Washington, D.C.-based chef Nicholas Martino!
About Chef Nicholas Martino: Chef, entrepreneur, and proprietor of ABOVEGROUND, a British street-food and pub concept, and Egg Yaki, a Japanese comfort food concept, both located inside Union Market DC. His work brings together his culinary travels, love of British and Southeast Asian food cultures, and creative approach to cooking.
We start at the beginning — Martino's earliest food memories include his mother pushing the boundaries of what he was willing to try, from couscous to sushi. He started working in restaurants at 14, eventually finding his way to culinary school and discovering that cooking was the path he wanted to pursue.
We get into his story from Pennsylvania restaurant kitchens to London, where he trained under legendary chef Marco Pierre White, and later to Singapore, where he helped open Marco's first restaurant in Southeast Asia. Those experiences shaped his approach to food, introduced him to new cultures, and helped him develop his own culinary voice.
Martino also opens up about the philosophy at the center of his work: treating food as art, embracing creativity, and making room for experimentation. He talks about building ABOVEGROUND as a love letter to British culture, developing Egg Yaki from his travels through Southeast Asia, and creating a kitchen culture where mistakes become opportunities to learn. As he puts it, "There are no problems, there's only solutions."
He talks about where he and his work intersect — from his passion for art and design to his commitment to fostering creativity and trust among his team. He also shares the story behind his signature house bacon dish, his approach to proper British fish and chips, and his belief that cooking is one of the easiest ways to understand another culture.
And he closes with advice for people navigating the challenges of the hospitality industry that is direct: don't let the haters get to you, never give up, and always bet on yourself.
Photo courtesy of subject
About Chef Nicholas Martino: Chef, entrepreneur, and proprietor of ABOVEGROUND, a British street-food and pub concept, and Egg Yaki, a Japanese comfort food concept, both located inside Union Market DC. His work brings together his culinary travels, love of British and Southeast Asian food cultures, and creative approach to cooking.
We start at the beginning — Martino's earliest food memories include his mother pushing the boundaries of what he was willing to try, from couscous to sushi. He started working in restaurants at 14, eventually finding his way to culinary school and discovering that cooking was the path he wanted to pursue.
We get into his story from Pennsylvania restaurant kitchens to London, where he trained under legendary chef Marco Pierre White, and later to Singapore, where he helped open Marco's first restaurant in Southeast Asia. Those experiences shaped his approach to food, introduced him to new cultures, and helped him develop his own culinary voice.
Martino also opens up about the philosophy at the center of his work: treating food as art, embracing creativity, and making room for experimentation. He talks about building ABOVEGROUND as a love letter to British culture, developing Egg Yaki from his travels through Southeast Asia, and creating a kitchen culture where mistakes become opportunities to learn. As he puts it, "There are no problems, there's only solutions."
He talks about where he and his work intersect — from his passion for art and design to his commitment to fostering creativity and trust among his team. He also shares the story behind his signature house bacon dish, his approach to proper British fish and chips, and his belief that cooking is one of the easiest ways to understand another culture.
And he closes with advice for people navigating the challenges of the hospitality industry that is direct: don't let the haters get to you, never give up, and always bet on yourself.
Photo courtesy of subject
The Truth In This Art is supported by William G. Baker, Jr. Memorial Fund, the Maryland State Arts Council's Creativity Grant and Mayor's Individual Artist Award - Creative Baltimore Fund (Baltimore).
Host: Rob Lee
Music: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis.
Production:
- Produced by Rob Lee & Daniel Alexis
- Edited by Daniel Alexis
- Show Notes courtesy of Rob Lee and Transistor
Photos:
- Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.
- Guest photos courtesy of the guest, unless otherwise noted.
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Creators and Guests
Host
Rob Lee
The Truth In This Art is an interview series featuring artists, entrepreneurs and tastemakers in & around Baltimore.
Guest
Chef Nicholas Joseph Martino
is the Washington, D.C.-based executive chef and creator behind the British food concept ABOVEGROUND and the street food stall Egg Yaki at Union Market.
