EATING FOOD is a sensory experience that engages all of our senses. From the moment we smell the aroma of a freshly cooked meal, our mouth starts to water in anticipation. Then there is the visual appeal, which is just as essential and has the power to enhance the overall dining experience.
The first bite is a revelation as the flavors and textures burst into our mouths, tantalizing our taste buds. We savor the dish’s complexity with every subsequent bite, appreciating the interplay of flavors and ingredients. Eating is not just about satisfying our hunger but also indulging in pleasure and nourishing our bodies and souls. It is about celebrating the art of cooking and the creativity of the chef who prepared it. A delicious meal can transport us to another world, allowing us to forget our worries and savor the moment.
Housed in a remodeled 20th-century home is a beloved Tullahoma culinary destination, Emil’s. For over 20 years, chef and owner Georges Martin has offered his patrons “big-city dining with a small-town vibe.”
Born and raised in Lyon, France, cooking was “in the blood,” according to Martin. Following in his father’s footsteps, Martin embarked on a career in cooking after attending the L’Ecole Hoteliere de Thonon Les Bains on the border of Lake Geneva.
Upon completing his apprenticeship at L’Hotel Bellevue in the Normandie region of France, Martin set his sights on joining his father, who had settled in the U.S., landing his first position in an all-French kitchen at the Cherokee Town Club in Atlanta.
After elevating through numerous positions at top Atlanta restaurants, such as Buckhead Life Group’s 103 West and Pano’s and Paul, and having served as executive chef at Chef’s Cafe in Buckhead, Martin was recruited by Tom and Ann Cousins to launch the newly remodeled and reestablished East Lake Golf Club. Since 2005, the club has been the permanent home of the Tour Championship, the culminating event of the PGA Tour Playoffs for the FedEx Cup.
After six years as the executive chef at East Lake, Martin and his family moved to Tennessee to be closer to his wife’s parents and open his restaurant.
According to the restaurant’s website, Martin and his wife, Tammy, opened Emil’s in December 2001. Since the restaurant’s opening, Georges, a native of France, has created dishes inspired by his roots and his culinary experiences that span all cultural and social boundaries.
Georges specializes in fresh food prepared honestly with finesse and consistency. This is evident in dishes such as his Southern boneless fried chicken breast with milk gravy, the French-inspired Chicken Daniel, and PEI mussels prepared in a delectable white wine and garlic broth. Georges and his Sous-chef, Mason Heath, prepare each dish with sophistication.
In 2012, the Martins took on a remodeling project, transforming their restaurant, which was first built as a home in 1905. The remodel included rebuilding the kitchen and adding a beautiful custom-built bar and lounge. Today, the restaurant has a popular lounge area, four quaint dining rooms, and an upstairs dining room that sets the scene for a romantic dinner or a night out with the family.
In Georges’ 22 years as a chef and restaurant owner, he said the key to success has always been consistency.
“It’s consistency,” he said. “It’s quality of the raw ingredient, consistency, and being honest with your food. You are not trying to hide anything, mask the food, or put so much on it that you don’t taste the original product,” he said.
For Georges, the dining experience is not just about the food but about creating a memorable experience that leaves a lasting impression.
“I tell my staff good is not good enough,” he explained. “It has to be better than good because you can go get good anywhere you want.”
He stated that his time as a chef and business owner taught him the importance of learning something new daily.
“That is the key; you learn every day,” he smiled. “You learn every day and as you get older, and maybe you’re wiser most of the time. You just try to keep on improving and being consistent.”
Georges is also thankful for the support of the community. He said over the years, most customers have become close friends.
“It’s about creating memories. I’m grateful for our relationships with our customers,” he said. “They have become more than customers; they are friends.” GN
