The Hideout Grill at The Oaks

Robert Martin is now at When Pigs Fly Pizzeria in Kittery, has been cooking professionally since 1993, but his passion for food and preparing delicious meals began when he was a nine year old boy, helping his aunt prepare Thanksgiving feasts for 50 family members. When his mother began working at night soon after, he took over cooking the family dinners, following directions left by his mother and techniques learned from his aunt. It wasn’t long before his father preferred his son’s cooking!

During high school, Robert began to work in a Marriott kitchen. He then attended Johnson & Wales University, where he received a Bachelor in Culinary Arts degree. While at Johnson & Wales he continued to work for Marriott, then at Brae Burn Country Club, and finally in a restaurant in Milan, Italy, where he honed his skills doing a college internship.

Following graduation, Robert worked in several kitchens run by great chefs, including George Perrier, Dominique Filoni, Hartmut Handke and Barbra Lynch.