"One of the pleasures in life to the normal man, is good eating, and if it be true that real happiness consists in making others happy, the author can at least feel a sense of gratification in the thought that his attempts to satisfy the cravings of the inner man have not been wholly unappreciated by the many that he has had the pleasure of serving — some of whom are now his staunchest friends.”
-Rufus Estes
Good Things to Eat 1911
Born and raised in Los Angeles, Martin’s interest in food began as a kid at his grandfather’s restaurant, Dem Bones Bar-B-Q, located on the westside of Los Angeles.
After high school, Martin attended culinary school and began his career as an assistant pastry chef at the Michelin-starred Joe’s Restaurant on Abbot Kinney, where he met friend and mentor Brian Dunsmoor. In 2015, Martin helped open and manage the kitchen at Hatchet Hall as sous chef under Dunsmoor's guidance, remaining there until March 2021, leaving with the title of chef de cuisine.
At Hatchet Hall, Martin’s passion for food and history culminated in the creation of Hemings & Hercules, a dinner series inspired by the country’s first celebrity chefs. This innovative series was later featured in the acclaimed Netflix series High on the Hog.
Building on the success of Hemings & Hercules, Martin founded the Black Pot Supper Club (BPSC), where he continues to explore and celebrate American culinary history through dynamic, storytelling-driven dinner experiences. The BPSC has been featured multiple times in the Los Angeles Times and other prominent publications. Outside of Los Angeles, dinners have been experienced in New York, Martha's Vineyard, and Houston, and boasts clients like Chase Bank, Spotify, H&M, FX, Nike, and ABC to name a few.
In addition to hosting dinners, Martin has ventured into the educational space, partnering with institutions like UCLA, USC, and UC Davis, the Black alumni network from Stanford, as well as the Palos Verdes/Peninsula school district. He's led workshops and cooking demonstrations, been a part of panel discussions, and catered events to share the rich history of Black culinary traditions with them.
Martin has collaborated with some of the most celebrated figures in American culinary history, including multiple dinners with two-time James Beard Award winning author Adrian Miller and events with two-time James Beard Award winning author and chef, Michael Twitty. One of his most cherished moments though, was preparing a birthday dinner for Dr. Jessica B. Harris, the celebrated historian and author of High on the Hog, at the historic Dunmere by the Sea in Martha's Vineyard.
Through his work, Martin remains committed to sharing the often-overlooked stories of Black chefs and culinary pioneers who have shaped American cuisine.
Chef Martin Draluck
Black Pot Supper Club
The Black Pot Supper Club (BPSC) began as the seasonal tasting menu Hemings and Hercules at Hatchet Hall, in Culver City, inspired by the remarkable stories of James Hemings and Hercules Posey, enslaved chefs who shaped American culinary history. This series gained national recognition when it was featured in the Netflix documentary High on the Hog.
In 2021, with the release of the documentary and Chef Martin's move to Post & Beam in Los Angeles, the Black Pot Supper Club was officially born. By the end of 2022, we had hosted nearly 50 dinners, sharing the rich history and diverse flavors of Black culinary traditions with audiences across the city.
Since, our journey has taken us from Los Angeles to Houston's 3rd Ward, New York City and Martha's Vineyard, where we were honored to cook for Dr. Jessica B. Harris, historian and author of High on the Hog. Along the way, we’ve collaborated with esteemed clients such as Chase Bank, ABC, FX, Nike, and Spotify.
While the food is central, the history and education behind it are equally vital. BPSC has been honored to present and demonstrate at UCLA on multiple occasions and to work with USC to bring the Supper Club dinner experience to underprivileged students as young as 6th grade, at Alta Adams in Los Angeles’ West Adams district. At UC Davis, we've participated in a panel on food justice and prepared meals for attendees and panelists.
Through the "BPSC Jr." initiative, launched in collaboration with the Palos Verdes Peninsula School District, we're developing a program that introduces students to the stories and foodways of the Black diaspora as part of their curriculum.
BPSC has also partnered with some of the most prominent voices in culinary history, including two-time James Beard Award-winning authors Michael Twitty (The Cooking Gene, Kosher Soul, Rice) and Adrian Miller (Soul Food, The President's Kitchen Cabinet, Black Smoke) respectively. These collaborations further solidify the Supper Club’s commitment to preserving and celebrating the untold stories of Black culinary pioneers.
The Black Pot Supper Club continues to evolve, driven by its mission to honor the past, inspire the present, and shape the future of food and community through history, education, and exceptional dining experiences.
