Chef David Martin has the distinction of graduating in 1988 from
the Culinary Institute of America, Hyde Park, New York with high
honors. Excellence and education continue to be priorities for
him and he constantly reinforces technique and shares knowledge
freely with his staff and his guests. He strives to take the
mystery out of preparing good food and pairing that with the
best choice of beverages, taking the kitchen out from behind
David views eating out as a celebration of the meal through
imagination. Driven by the food, he loves to develop new
creations. In fact, he views the restaurant as the gallery for
his concepts, where the goal is to have the guests feel good
about what they chose. His menus reflect that philosophy by
promoting good tasting food paired with the right beverage. On
the cutting edge and limited only by his imagination, Chef
Martin’s style is often described as progressive American
cuisine; the more apt title would be freestyle cuisine.
Extremely creative and always artistic his style is constantly
evolving to the next level.
One major objective of David’s
kitchen is to promote the use of local farmers and small
producers. Using the freshest ingredients is the key to the
success of his recipes; after all, it’s hard to make a good
salad with bad lettuce. David is commonly known for his
extraordinary work with vegetables, and as with most things, he
breaks the mold in presenting fresh produce. Balancing the
classic techniques with the availability of today’s healthier
alternatives, he utilizes both traditional ingredients as well
as a global array of fresh products to create an eclectic blend
of many cultures in one dish. Accomplished as he says it, “by
using a lot of fruit purees, lighter oils, fresh herbs, and
various chilies to achieve flavor”.
Excellence is the driving factor in every step he takes. He
maintains high standards whether that is from developing an idea,
to purchasing ingredients, to actually preparing the meal. Chef
Martin demands nothing but the best from his staff, as well as,
himself. Although the standards are high the principles behind
his creativity are quite straightforward. As he simply states,
“When trying to develop and create a new idea towards food, you
must ask yourself, and answer yes, to four basic questions:
• Does it taste good?
• Does it look good?
• Does it make sense?
• Where is the magic?
The first question being obvious, it must taste good or the
guest will not be satisfied. The second being much more
subconscious, is just as important, to appease the senses not
just taste, but aroma and sight also. The third is does it make
sense, do the components work well together and does the meal
create synergy with the beverage. The last being, will it wow
the guests, and is there more to it than there first appeared to
Chef Martin’s reputation for excellence has not only followed
him throughout the Northern New York region, but into New York
City and across the country as well. No stranger to the
spotlight, Chef Martin has showcased his cuisine in creating
world-class events at the James Beard House in Manhattan, at the
Conn Valley Vineyard for the Napa Valley Wine Auction in
California, and Justin’s Vineyard for the Holiday Black Tie
Dinner in Paso Robles, California. Challenged in both
coordinating staff and perishable product, he has managed to
recreate his unique progressive style again and again.
In May 2002, David Martin stepped back from the frantic pace of
Executive Chef to find his roots. A native of the Adirondack
Mountains, growing up in West Chazy; David spent much of his
childhood climbing, hiking, and skiing the woods and mountains
of the Adirondack State Park. As the Chef of the Hungry Trout,
Chef Martin has rebuilt a connection with the Adirondacks.
Accustomed to working long hours, the time has come for David
turn that energy towards running his own restaurant; and the
Adirondacks is where he wants to make that a success.