Martin's Restaurant employee Christmas Party
group of people had a great meal at Martin's Restaurant and
we would like to thank them for their visit by putting their
picture on our website. Thank you.
Jan (the nephew)
received a phone call on one Saturday night about 9:30
pm. Mrs. Anderson asked, if we have a Lobster Thermidore
on menu. Which we do. She said "I am looking for Lobster
Thermidore all over east coast, all the way from Texas
through Florida and finally I found it".
Martin's is closed on Sunday nights and she said they are
leaving Monday morning. Jan suggested that they could come
in Sunday for breakfast about 10:30 am and Martin will make
them Lobster Thermidore.
10:30 am Anderson's family came in and Jan and Martin made
them Lobster Thermidore (for three) with soup, salad, fresh
made biscuits, and topped it of with Banana Foster table
side, for dessert.
Thank you for the Lobster
Thermidor. And thank you so very much for making it
special for us on a Sunday Morning. I can't think
of any other chef who would go out of their way to
make us such a WONDERFUL meal. It was a culinary
experience we will never forget.
Gabriella, Noel & Jesse
Martin Dobr, born
in Prague, Czechoslovakia, has cooked for the stars, traveled and worked around the world and been involved in the restaurant business for 40 years.
For the past seven years he has the
175-seat restaurant at Long Bay Resort where he serves breakfast fare and upscale dinners. Nighttime menu items include escargot crostini, scallop cakes,
veal Cromley, roast duckling and wiener schnitzel. After 7 p.m., some items may be prepared tableside.
The menu cover features a caricature of
Martin that was drawn when he catered a meal in Beverly Hills for Joe Weiner, Arnold Schwarzenegger's exercise manager, the words “Specially for You,” which is his trademark slogan
was initiated at that party.
Martin has been a member of the Le
Chaine des Rotisseurs Society since 1988. This prestigious society was established in 1248.
Martin attended school through ninth grade in
Prague, then completed a three-year chef apprenticeship at a Prague hotel. At age 17, he was drafted into the Czechoslovakian Air Force, where he worked as
a cook for 2 ½ years. In 1968, Warsaw Pact forces rolled into the country with tanks, and Martin fled the country.
Martin went first to Austria, then
Canada, where Martin cooked. After three years, they decided Canada was too cold and, without having jobs lined up, went to Hawaii in 1971.
Martin got a job as chef at a hotel.
After two years, Hawaii began to feel
small, so Martin went to Los Angeles, where he was a chef at a German restaurant. An opportunity arose for a job at a new hotel in Juneau, Alaska, so he did
that for a year before returning to L.A. Next came a stint as chef at the Beverly Wilshire Hotel before Martin formed a catering
company that had movie industry clients.
A writers’ strike, Martin said, put the
catering company out of business, so the men went to Greenville and opened a fine dining restaurant called The Fishmarket. In 1982, they opened a second location in
After four years, the partners went
their separate ways. Martin took over the Greenville restaurant; Rott got the Charlotte location. In 1989, they reunited to open The Fishmarket in Little
River, where Chianti South is now located. That lasted one season, then Martin had a series of jobs as chef at a local hotel, Thoroughbred’s and Finn
Martin started Martin's Restaurant in
1994 and continues to serve exquisite cuisine to this day!