Chef Curry Martin

Chef of Aspen Grill, Myrtle Beach


Born and raised in the South, Curry Martin has always had an appreciation for good food served in a comfortable atmosphere.  Martin entered the culinary arts program at Johnson and Wales University in 1994, and interned at The Cloister at Sea Island while in school.   Following graduation in 1996, Martin launched his culinary career at Noble's Restaurants in the Triad area of North Carolina. At Noble's, Martin focused on keeping flavors of foods as natural as possible, using simple, yet the highest quality product available. In 1997, Martin moved west to work at the Domaine Chandon Winery restaurant and Beringer Winery’s Hudson House in Napa Valley.  Martin returned to Noble's as Sous Chef in 1998, and assisted in relocating the flagship Restaurant J. Basul Noble in High Point, NC.  In 2000, Martin traveled to France where he apprenticed with Restaurant Pierre Orsi in Lyon and Restaurant Michel Rostang in Paris. Upon returning from France he joined Sonoma Bistro in Charlotte as Sous Chef, and then entered the wine business as an account manager for Prestige Wines.  In June 2009, Martin purchased the Aspen Grille and moved with his family to Myrtle Beach.   Martin has slowly adapted the menu to focus on the highest quality ingredients, prepared with care, and balanced flavors.   His passion lies in creating the overall dining experience, where people can enjoy good food and good service in a comfortable and relaxed atmosphere.