Chef John Martin was born and raised in Flint, MI where he spent his high school years learning traditional Italian cooking and high volume catering and fine dining at local restaurants in order to earn money for college.
While attending Michigan State University, he honed his craft further working the a la carte and banquet lines at the School of Hotel and Restaurant Management at the Breslin Center.
At the age of 20, he accepted a position as Executive Chef at the Evergreen Grill where he further honed his craft writing monthly menus with a focus on international cuisine. He immersed himself in the study of the culinary arts with a particular enthusiasm for Creole and Cajun recipes and techniques.
He was offered advanced placement status at The New England Culinary Institute but chose instead to move to Chicago to accept a Sous Chef position under chef Michael Short at The Star Top Café where he was exposed to South East Asian fusion and traditional French cooking techniques.
After moving to Boulder, CO to attend the Naropa Institute, he held Sous Chef positions at Michael’s of Boulder and the Hotel Boulderado where he began to develop his management skills and continued to delve into regional American as well as Continental cuisines.
His passion for cooking really took hold of his decision making process after moving to the north shore of Massachusetts working for acclaimed chef David Turin and serving as his Executive Chef at both his Newburyport MA and Portland, ME restaurants before the age of 30.
After a 6 month long coast to coast walk about, he landed in Portland, OR where he served under Chef Roy Breiman at Avalon and later Chef Leif Eric Benson at the world renowned Timberline Lodge serving as Sous Chef and Chef de Partie.
Long stints at popular restaurants (including two of his own), a private equity club in Central Oregon and a “year off” learning Japanese cuisine were followed by his move to New Orleans where he realized a life-long dream of learning Creole and Cajun cookery from one of NOLA’s most respected and accomplished chefs Gus Martin. He served as his Executive Sous Chef at Muriel’s for three years.
After accepting the position as Executive Chef at TPC Louisiana, he moved to Dallas to become Executive Chef at TPC Craig Ranch where he implemented a from scratch menu and an in house charcuterie program while helping to develop many programs for the PGA Tour’s network of clubs nationwide.
In 2015, he was given the opportunity to return to his beloved New Orleans with the Dickie Brennan Restaurant Group and is now proud and thrilled to call Tableau his new home.
He continues to immerse himself in the culinary arts through reading, research, travel and lots of hands on cooking. He is currently writing a book detailing his travels across the nation and the recipes and techniques he has learned during them.
He is an avid fly-fisherman, golfer, skier and student of life.