Chef/Owner Martha Brahm was among the first women to attend the Culinary Institute of America in Hyde Park, New York and celebrates the 40th anniversary of her graduation this year. She began her career as a Garde Manger at the Chase Park Plaza in St. Louis, MO. From there, she went on to become one of the first women to work in a pastry shop in Las Vegas, NV. She continued to blaze her own trail in Memphis, TN, where she started Fascinating Foods, a social catering company that specialized in gourmet service for large events.
Martha and her partner Lynne moved to the Big Island of Hawaii in 2005. After spending much of her career in cities on the mainland, the Mac Nut Grove Farm in South Kona is a dream come true. Farm to fork is a daily creative exercise for Martha. Each week, she gets to craft delicious pies, pastries, dressings, and chutneys from the myriad of exotic tropical fruit growing on their farm. Martha and Lynne have planted spice trees on the farm to complement the array of tropical fruit trees native to the island.
After 40 years as a professional chef and caterer, Martha is enjoying the opportunity to live this amazing culinary adventure.
Since an early age, Lynne has had a passion for the outdoors and, in particular golf courses. Lynne was the English Ladies Golf Champion and represented England on numerous occasions in Europe and South America.
Lynne moved to the United States to pursue her career in golf and before long had begun managing golf courses. She went on to own and operate two landscaping businesses in Arizona and in Memphis, which served as her inspiration to start farming.
When Lynne and Martha moved to Hawaii, they surveyed several farms in various areas of the Big Island and eventually found Mac Nut Grove Farm. Mac Nut Grove and the new tea farm in Volcano are her current passions.. Originally from Britain, Lynne has a natural affinity for tea.
Lynne’s tireless efforts to maintain the natural beauty of both farms makes Hawaii Tart Company a tranquil and inspiring hub for everyone to enjoy.
Matt came to the Big Island in 2012 from Memphis. The son of two chefs, he has always possessed a deep appreciation for high quality food and began working in the food service industry at age fourteen. He served as the Manager of a French café at a prominent art gallery in Memphis before coming to the Island and has experience in all aspects of food preparation and service.
After coming to Hawaii, he went to work for his mom, Chef Martha, as a pastry apprentice at Coffees and Epicurea, a South Kona patisserie. Now as the Executive Sous Chef of Hawaii Tart Company, Matt brings a Southern flare to the Big Island. His specialties include baking and fine dining service.