Welcome to The Blazin' Dish, website of Chef Johnny Martin

My approach to cooking has always been "Simple Food Done Right." I've never been a fan of overly-complicated cooking. I feel that food should be straightforward, comforting and good. 

By way of a quick introduction, I've answered some of the more common questions I'm asked.

How would you describe your approach to cooking?  

I try to take a simple approach to my cooking. I’ve never liked eating the “fancy” stuff. Simple food done right; that’s what I’m about and it's how I’ve always approached every dish I’ve made.

What dish are you most proud of and why? 

The dish that I am the most proud of would have to be my Prime Rib and Penne. Again, it’s a very simple dish and it was made with slow braised prime rib tossed together with its own braising liquid, Gorgonzola cheese and penne.

What was your most rewarding professional experience?

My most rewarding experience what at Cedars Steakhouse at the Foxwoods Casino in Mashantucket, CT. That was my first job right out of culinary school. That’s where I learned that food didn’t have to be complicated to be good and how to make the most of the ingredients you have on-hand. I learned to make, what I call “clean out the walk-in” specials. That’s where one goes into the fridge and turns whatever happens to be in there into a great plate of food. Use what you have and keep it simple. 

What do you consider to be your greatest strength? 

I feel my greatest professional strength is my passion for what I do. It’s given me the ability to be a bit more adaptive to unforeseen circumstances in the kitchen. Remaining focused on the quality of my dishes insures that I will always be professionally satisfied and proud of the end result.