Meet the Chef
Chef Manny Martinez has over 25 years’ experience in many facets of the Culinary Arts. Beginning his career in 1986, he worked his way up from apprentice to head Chef within five years at the former Corner Inn Restaurant, Essex Md. He was acknowledged as one of the youngest head Chefs in Eastern Baltimore County at the time. Wanting to strengthen and hone his Culinary experience he moved on to work at some of the East coast's most acclaimed Country Clubs and Inns, including the Williamsburg Inn, Baltimore Country Club, Woodholme County Club, Rudy’s 2900, and Maine’s prestigious five star White Barn Inn. He also held a position as the Executive Chef of Father Martin's Ashley, Havre De Grace, Md.
In 1998, Chef Manny joined Beechtree Golf Club, Aberdeen Md., which was ranked in the top 100 public Golf Clubs in America. As Executive Chef he was responsible for all food operations including budgeting, cost control, quality control, menu development, and culinary staff recruitment and training.
After the closing of Beechtree Golf Club in 2008 Chef Manny wanted to continue to provide a great service to his loyal followers and was the founding partner of Beechtree Catering and made it into the World Wide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement that was one of only two full service caterers in Maryland that have received this certification. Many food service facilities apply to the Department of Defense for this official designation, but few are able to meet the stringent requirements.
He has an education background in Hotel; Restaurant and Business management with ACF accredited certifications. Chef Manny has apprenticed under two of the country’s elite Certified Master Chefs (CMC) and is a member of the American Culinary Federation and the National Ice Carving Association (NICA). Chef Manny has participated in numerous culinary events throughout his career taking many prestigious awards.
He is inspired by the variety and quality of local produce and seafood throughout our region. Chef Manny believes by using locally grown ingredients and supporting local business and agriculture we become more engaged in creating a great dining experience.