George Korten, President
George graduated from Cornell University with a Bachelor of Arts in Hotel Administration. Upon graduation, Korten took a management position at Ark in Manhattan. For five years, he was the general manager of a number of popular West Side Ark restaurants, including Ernie's, Perretti's , Museum Cafe and Nanny Rose. In 1987, he opened his first restaurant: Mims in Syosset, Long Island.

In 1989 Korten opened George Martin in Rockville Centre, followed by Nick Diangelo in Merrick in 1996. Both restaurants earned two stars from the New York Times. Max's Grille & Tavern was born in 1997 - also in Rockville Centre. In 2005, Nick DiAngelo in Long Beach opened. The following year, after a successful nine year run as Max's, Korten made the decision to re-invent this restaurant. A complete transformation was accomplished through the development of the Grillfire concept - involving a major renovation of the space, as well as the creation of an innovative, new menu. At this point, George Martin's Grillfire was introduced. As we move into 2007, Korten is currently working on the opening of his fifth restaurant, George Martin's Coastal, located in Long Beach, NY. He looks forward to the opening in late Spring 2007.

With a string of successful restaurants throughout Long Island, George Korten is one of the region's most recognizable and successful restauranteurs.

Frank Greco, Executive Chef
Frank is the Executive Chef and partner of all of the George Martin Group restaurants. With over 20 years experience Frank's passion for the culinary arts is evident in the diverse styles of the restaurants he directs. Frank graduated from the New York Institute of Technology in 1987 and began working with George as the sous chef at Mims in Syosett. He became the executive chef with the opening of George Martin in Rockville Center and has never looked back. In addition to directing the menus of our current restaurants, Frank's resume includes Nick's predecessor, Route 66, a 2-star restaurant with an emphasis on Southwestern and barbecue fare.

Whether creating stylish or comfort fare, Frank's love of Mediterranean and contemporary Southwest cuisine can be found throughout all of our restaurants' menus.