Picture this: A young boy balancing on a wooden stool to reach the kitchen counter, both tiny hands deep in an authentic Italian mixture which would shortly become savory meatballs after his methodical rolling. Being surrounded by family every Sunday, each with their own duties to create the family meal, it sparked a culinary passion in said boy and he now is creating your dining experience Sanderling Resort. After quite a few more Sunday meals and several nationally recognized culinary achievements, Chef Marty Pollock has now been warmly welcomed as Executive Chef and Food & Beverage Director to Sanderling Resort. When you visit any of our property’s restaurants, including the AAA Four Diamond Kimball’s Kitchen, Lifesaving Station, No. 5, Sandbar and Beach House Lobby Bar, you will find yourself immersed in our S.O.A.L. focused program led by Chef Pollock.
After falling in love with the kitchen atmosphere of a NY pizzeria (who wouldn’t fall in love surrounded by pizza?), Chef Pollock received his formal training from the Pennsylvania Institute of Culinary Arts. Eventually the South won him over, holding positions at The Renaissance Battle House Hotel and Spa, The Inn at Palmetto Bluff, The Renaissance Concourse Hotel and Emerald Pointe Resort and Conference Center. Notably successful in his career, Chef Pollock was inducted into Mobile Bay Magazine’s “Top 40 under 40” class of 2011 and was voted “Chef of the Year 2013” by the Alabama Hospitality and Restaurant Association.
In addition to the continued emphasis on locally sourced ingredients and organic products principled by S.O.A.L. cuisine, our menus in all Food and Beverage outlets will get a little face lift. Our catering menus are now boasting new items like the southern-meets-coastal Shrimp and Grits action station. A chef will sautee to order a handful of North Carolina shrimp with savory spices to toss upon a bed of stone ground grits. Toppings like smoked bacon, surry sausage, mushrooms and grape tomatoes take this station to new, mouth-watering levels.
Chef Pollock’s philosophy focuses on the experience. Each aspect of the dishes and their chosen presentations should focus on creating emotion with the diner through interaction. He believes building a memorable experience doesn’t end after a meal and it should be reminisced until experienced again.
Chef Marty is excited for you to experience the new Spring menus in all the outlets which will be rolled out in April. He enjoys engaging with the guests making him a perfect fit for our Team.