Join The Baltimore Banner at Marta Fine Food & Spirits on Tuesday, March 5th for an exclusive evening featuring 5 courses with wine pairings. This unique night will feature original dishes from Chef Matthew Oetting (Owner, Chef, Marta) and Chef Zack Mills (Co-Owner, Chef, True Chesapeake Oyster). There will be two seatings, 5:30pm and 8:30pm, and only FORTY seats will be available at each seating. Purchase your tickets quickly before they sell out!

Questions? Dietary Restrictions? Please contract [email protected].

Must be 21+ to attend the event. Please bring your ID.

About Chef Matthew Oetting

Chef Matthew Oetting is an award-winning chef that brings 20 years of superior culinary experience to the table. He refined his talent from working in top fine dining establishments in New York City and Miami. Celebrated chefs and prestigious restaurants guided Matthew’s path, most notably: The Modern, Telepan, STK, BLT Steak, and Scarpetta. Chef Matthew was appointed Executive Chef for the Trump Soho Hotel in 2010 and went on to man the stoves of Stephen Starr’s Caffe Storico at the New York Historical Society, as well as The Continental Miami Beach.

He then found his home here in Baltimore, MD as the Corporate Chef for the Atlas Restaurant Group. Opening and operating over 9 properties, across 6 concepts, in a short 4-year period.

After leaving Atlas in 2020, Chef Matthew began the process of creating his own restaurant. He purchased the property now know as “MARTA – fine food & spirits” at the end of May 2022 and opened the restaurant this past November. With numerous awards, and several recipes featured in various culinary publications, he has earned his reputation as a top professional in his field. If he cannot be found in the kitchen, he is undoubtably at home with his wife and three daughters.

About Chef Zack Mills

A native of Davidsonville, Maryland, Zack Mills graduated from The French Culinary Institute in 2007. Immediately following graduation, Mills began working in various kitchens in the Washington, D.C. area before landing a job as a sous chef at Bourbon Steak, a Michael Mina restaurant located in Four Seasons Hotel Washington, D.C. During his tenure there, Bourbon Steak received 3 stars in the Washington Post and Washingtonian dining guides and was named Fine Dining Restaurant of the Year by the Restaurant Association of Metropolitan Washington (RAMW).

In 2012, Mills accepted the opportunity of a lifetime to join Mina Group as a corporate sous chef working under the direction of Michael Mina. There, he oversaw the culinary operations for the James Beard award-winning chef’s East Coast restaurants along with several notable restaurant openings including PABU in Baltimore, Maryland; The Handle Bar in Jackson Hole, Wyoming; and Pub 1842 in Las Vegas, Nevada.​

Continuing under Mina’s mentorship, Mills accepted the executive chef position at Wit & Wisdom, Mina’s upscale American tavern located in Four Seasons Hotel Baltimore. At Wit & Wisdom, Mills was responsible for overseeing daily breakfast, lunch and dinner services, as well as Four Seasons Hotel Baltimore’s 24-hour room service. Under Mills’ leadership, Wit & Wisdom was named one of Baltimore’s Best Restaurants by both the Baltimore Sun and Baltimore Magazine.

In 2018, Mills partnered with Patrick Hudson of True Chesapeake Oyster Company and Nick Schauman of the Local Oyster to build True Chesapeake Oyster Co in the historic Whitehall Mill which opened in the Fall of 2019. Since its opening, True Chesapeake Oyster Co has received four-and-a-half out of five stars in the Baltimore Sun and was voted Best New Restaurant by the Baltimore Magazine Reader’s Poll.

Giving back to the community has always been a top priority for Mills. He continues to volunteer his time cooking for national charitable organizations including No Kid Hungry and the Cystic Fibrosis Foundation. He was the 2016 winner of Baltimore’s “The Supper” chef competition to benefit the Saint Agnes Foundation and has also appeared on the Food Network’s competition series Chopped, as well as Food Network’s first ever plant-based cooking competition, It’s CompliPlated.