Chef Martin is a Saucier, specializing in flavor creation, whose resumé is second-to-none. He worked with this country’s foremost names in food. Behind the scenes, he revolutionized our palate.

As a master of the culinary arts, Chef Martin has 40 years of food and restaurant experience. He founded the innovative food, menu and operations consulting firm, The M Group, specializing in Culinary Strategy. Known for his food and wine expertise, he taught cooking demonstrations and hosted many food and wine pairing classes. He consulted in research and development for many large clients, including Black Angus, Outback Steakhouse, Applebee’s, TGI Fridays, KFC, Pizza Hut, Taco Bell, Subway, Burger King and McDonald’s.

He is a founding member of the Research Chefs Association. He owned and operated three successful full-service restaurants on the east coast winning praise from The New York Times, Hartford Courant, Piper Heidsieck, and many other reputable organizations. He is a 1980 culinary graduate from Johnson & Wales University. 

Chef Martin is most excited about bringing all of his expertise locally to Murrieta’s Chef’s Grille.