Martha M. Bennett

Chef/Owner MOMO on the Go and MOMO's Cafe

I started working in the culinary business at the age of 16.  My first job was washing pots in a Hotel at Virginia Beach that catered to the ARE (Association for Research and Enlightenment).  I worked my way up to dishwasher and then weekend line cook.   I learned from the very start how to cater to different clients and their food preferences.

I have worked many lines and many a la carte restaurants, as well as doing parties as side work in order to earn extra money while attending Johnson and Wales University.  I graduated with Honors in 1993 and later that year opened my own Deli/Bakery and Catering Business.  I operated the business successfully until 1997. 

In 1997, I moved to the Peninsula of Virginia in order to give my daughter a good education and quality of life.  I then started working for Colonial Williamsburg, operating their Golf Clubhouse Restaurants and Museum Restaurant.  When the position of Assistant Banquet Chef became available in the Lodge, I accepted willingly.  I enjoyed the fast pace and the high volume of food within The Lodge.

In 1999, I wanted to expand my talents and gain exposure within a quality resort, so I accepted the position of Assistant Banquet Chef at Kingsmill Resort.  I was promoted 16 months later to the Banquet Chef position.  In the summer of 2001 I was given the added pleasure of overseeing not only the Banquet department, but also the Saucier, Garde Manger, Commissary, Utility and Bray Line.  My mission for the team was to strive on a daily basis to make a positive impact on the guest experience with high quality and beautiful food.  Here I fed two presidents and many heads of state not to mention acted as Mr. Busch’s private chef for many of his corporate and vacationing visits.

In 2006 I left Kingsmill in order to become an Executive Chef.  I accepted this position at the Omni Richmond Hotel.  I worked in Richmond for almost two years until the position of Executive Chef of the new Westin in Virginia Beach became available.  Opening a hotel with a new kitchen and a unique staff presents many challenges and opportunities and I enjoyed going back to Virginia Beach to continue my career. 

 Now I have left the corporate environment and have taken a step out of that world in order to start my own Personal Chef and Catering Company which is named MOMO on the Go.  I opened a personal chef business in order to meet the demands of the American busy life style.  I bring my high quality of food and expertise right to your home or special event.  My mission statement is to bring restaurant quality food to you in order to meet the demands of the busy American working lifestyle.  In essence, for a small fee, you have bought yourself quality of life in all definitions of the term -- quality food, quality time, quality ingredients, even family time at the dinner table; and isn’t this what quality of life is all about?