Chef’s Corner

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 closed doors.

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 be.

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.