Chef John Martin

John Martin attributes his love of cooking to his southern roots.  “My mother and her family are from Virginia.  I spent a lot of time in the kitchen with my grandmother and great grandmother.   Their southern cuisine still influences my cooking.”

John graduated top of his class from the Restaurant School of Philadelphia.  After graduation he apprenticed at the famed, five star, Four Seasons Hotel, Philadelphia with Chef Jean Marie Leaucroix.   As a rising star, John’s career has taken him from Philadelphia, back to Virginia, and finally settling in Lancaster.  

John is considered one of the best culinary chef’s in Pennsylvania.  He has captured first place in the Certified Chef Association of America appetizer competition as well as first place in the entrée competition.  In 2000, John was awarded second place overall in the Certified Chef Association of America, “Chef’s Millennium Challenge”.

John’s cuisine has been featured in the Lifestyle and the Business sections of the Lancaster Newspaper.  John’s work has also been seen on the cover of Lancaster County Magazine.  He was recently featured in Susquehanna Style.

The secret to John’s success is blending culinary traditions with fresh local ingredients.   “My grandma only bought basic ingredients such as flour and sugar.  We smoked our own meats.   We grew our own produce.  Just like my grandma, I start with the basics and use fresh, local produce, and herbs.  I give guests a unique multicultural dining experience. “

When John is not in the kitchen he can be found spending time with his wife, Shawn, and their 7 children.   John loves the country and enjoys going back to his family farm in Virginia. 

August 2005 Autumn Entrees   |  July 2005 Independent Entrees  |  June 2005 Summer Entrees