Chef Louis Martorano’s passion for cuisine began long along, watching his mom and his Italian grandmother prepare delicious homemade meals. An avid fan of the New York Yankees, he once dreamed of becoming a baseball player, but his professional journey would lead him to culinary school instead.
“Speaking to me in Italian, my grandmother taught me how to make Sicilian rice balls; even though I didn’t understand the words, food became the language that allowed us to communicate with one another. It was that powerful.”
Martorano’s career began in 1985 at the acclaimed Waldorf Astoria New York, where he would experience the unique chance to cook for a U.S. president, preparing a meal (potato soup sorrel) for Pres. Ronald Reagan, all under the gaze of Secret Service. After sharpening his skills in the Big Apple, Martorano went on to hold multiple chef positions at the Boca Raton Resort and Club in Boca Raton, Fla., experiences he says served as his training ground for five-star and five-diamond dining experiences. There, too, Chef Martorano had the distinct opportunity to cook for several U.S. presidents, including George H. Bush (French toast with banana), George W. Bush (smoked brisket) and Bill Clinton (filet and shrimp), as well as participate in nearly a dozen Food & Wine Classic events and a dinner at the iconic James Beard House.
From South Florida to San Francisco and Nashville to Washington, D.C., Chef Martorano’s hospitality experiences have awarded him with diverse insights into what makes food and beverage programs truly excellent – from the menu and the dining experience to each guest touchpoint in between. In 2009, he was on the opening team for the Hilton Orlando Convention Center hotel, which became the first property to earn Hilton’s desirable Connie Award three years in a row. Most recently, the self-proclaimed “baseball freak” served as the Executive Chef of the Atlanta Braves at Truist Park in Atlanta, Ga.
In summer 2024, Chef Martorano and his family began their newest adventure in South Walton when he accepted the role of Director of Culinary and Executive Chef for Watercolor Inn, including its award-winning Fish Out of Water restaurant.
“As a family, we love South Walton’s natural beauty, small-town feel and access to fresh seafood and local ingredients,” Martorano says. “I’m an avid outdoorsman, so it has been a nice match personally. Professionally, I’m excited to continue to keep Fish Out of Water’s offerings locally and seasonally focused.”
Under Chef Martorano’s leadership, Fish Out of Water will continue to distinguish itself by a fresh and fun approach to delectable cuisine and impeccable service but do so with a much more seasonally minded perspective that keeps the menu reinventing itself and provides guests the opportunity to savor something new.
From exquisitely seared lump blue Crab Cake and a Seafood Cioppino to a zesty Aqua Chile and Local Oysters, served raw or baked, the menu’s starters are focused on serving up a fresh taste of the Gulf. Entrées include a decadent grilled Ribeye steak – one of Chef Martorano’s favorites – and an array of locally caught fish with a variety of tasty Southern sides.
“There are some unexpected surprises for guests, too, like a very versatile and surprising Cauliflower ‘Tabbouleh’ that can be modified for a variety of tastes, and our Florida Hot Crispy Fish Sandwich, which is surely going to become a guest favorite!”
Chef Martorano is looking forward to sharing the story of our beautiful corner of the world one bite at a time and in true Watercolor style. The best – and tastiest – is surely yet to come!
Stay tuned for an overview of Fish Out of Water’s new menu, coming soon to stjoeexperiences.com. In the meantime, visit dinefish30a.com or follow @fishoutofwater30a for the latest updates.
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To seat guests more efficiently, Fish Out of Water does not accept reservations. Dine-in service is available on a first-come, first-served basis. The restaurant is open daily, from 11 a.m. to 2 p.m. for lunch, 2 to 4 p.m. for happy hour and 2 to 10 p.m. for dinner. Brunch is available Saturday and Sunday from 8 a.m. to 2 p.m. Seasonal hours apply.
Details included in this story were accurate at time of publication but are subject to change based on seasonal schedules, amenity and/or operational updates. For the most current information, please visit the respective property’s website.
