The special techniques associated with cooking delicate wild game meats are no secret to Kirt Martin. A third generation chef, Martin grew up in the restaurant business. In his hometown in southern Minnesota, he learned to cook exotic game meats like duck, antelope, moose, elkand chukar, among others. But when Kirt enrolled at the College of Southern Idaho in Twin Falls, he was ready for a change. Taking a break from the culinary arts, Kirt chose biology as his field of study and in 1992, Kirt graduated with an Associate of Science degree. After several years of wildlife biology, Kirt found himself yearning, once again, for the thrill of the restaurant business. So he decided to go back to school.

In 1993, Kirt graduated from the Le Cordon Bleu Paris Cooking school in Ottawa Canada. In 1995, he returned to Idaho and bought the Snake River Grill restaurant in what he affectionately calls "God's country" third generation chef and graduate of the Le Cordon Bleu Paris cooking school, Kirt has transformed his personal love of wildlife cooking into a unique dining experience for you.

The Snake River Grill is is open : Monday 7 a.m. to 2 p.m. Tuesday through Thursday 7 a.m. to 9:30 p.m. Friday & Saturday 7 a.m. to 10 p.m. Sunday 7 a.m. to 9:30 p.m. The short drive to Hagerman will be well worth it.