Author: Curry Martin
Curry Martin is a 1996 graduate of the Johnson & Wales University Culinary School in Charleston, South Carolina. He began his culinary career at Noble’s Restaurant in North Carolina. There, Martin strived to uphold Noble’s mantra on absolute freshness and keeping flavors of foods as natural as possible. Upon returning to the U.S., he worked at Sonoma Bistro in Charlotte and Prestige Wines. When he finally decided to open a restaurant of his own, Martin was determined to stand out from the typical dining options found in Myrtle Beach by serving dishes driven by the freshness and balanced flavors, and by offering diners a sophisticated yet extremely comfortable setting and exceptional service.