Martin Weaver

Martin Weaver is the chef de cuisine at KUU Restaurant, where he currently trains under Chef Adison Lee, honing his skills in Japanese culture and technique. A strong advocate of cooking seasonally and eating locally, Weaver can be found at farmer’s markets most Saturdays, seeking the freshest produce available to create the restaurant’s weekly menu features. Weaver has been cooking since his childhood, having worked six years at family-owned and operated barbecue restaurants. He is a graduate of the Le Cordon Bleu College of Culinary Arts.