Chef
John Poiarkoff
- Discipline
- Chef
- Based in
- New York City, New York, United States
- Venue
- Marta · Restaurant
i. Biography
Roman-leaning hearth cooking works by repetition of fundamentals: dough, char, rendered fat, melted cheese, seasonal produce, and the timing required to pull each before the fire takes too much. In John Poiarkoff’s cooking, pizza, calzones, meatballs, and larger shared plates read as related applications of the same station logic: blistered crusts, savory depth, crisp edges, softened interiors, potatoes and pork for weight, and vegetables used for brightness rather than garnish. The warmth comes from controlled heat, not looseness.
The Path
Precision learned in high-discipline kitchens tends to show most clearly when the food looks rustic. Early in his career, John Poiarkoff became a veteran of The Modern, a formative stretch that sharpened timing, composure, and control. That grounding sits behind cooking that can carry char and comfort without losing structure. Italian restaurant work can run through several registers in one career: oven work, café cooking, wine-bar pacing, and fried snacks built for immediacy. In 2020, John Poiarkoff took on Executive Chef roles at Marta, Caffe Marchio, and Vini e Fritti, working across the crackle and smoke of the wood oven, the ease of café cooking, and the lively pull of wine and fried snacks. From there, he moved into his current post as chef of Maison Nur.
At Work Now
Wood-fired cooking asks for close attention to edge, center, and carryover heat. Poiarkoff is Executive Chef at Marta in New York City, listed from February to present, with Executive Chef roles also named at Caffe Marchio and Vini e Fritti. At Marta, the work centers on wood-fired pizza and meatballs: familiar forms where the measurable differences are smoke at the crust edge, tenderness under a burnished surface, and heat used to concentrate simple ingredients. The expanded Marta menu keeps the hearth as its anchor while giving the table broader weight. It includes wood-fired Marta classics, a double-cut Heritage Pork Chop, Crispy Potatoes with creamy pecorino fonduta, signature pizzas, and calzones. The pizzas and calzones keep the kitchen close to dough, fire, and melted cheese; the meatballs use the wood oven for depth; the larger plates widen the meal beyond the pie. The through-line is restrained heat. Crust needs crackle without losing chew. Meatballs need the mark of the oven without being overtaken by smoke. Seasonal produce sits inside a Roman-inspired structure rather than being added as decoration. The double-cut Heritage Pork Chop gives the menu mass, while Crispy Potatoes with creamy pecorino fonduta supply salt, richness, and the familiar pull of crisp potato against dairy.
Signature
Signature dishes include #StayHome Salad with beets and Marta's famous wood-fired meatballs and pizza.
Profile updated July 2026
FAQ
Asked of John
Who is John Poiarkoff?
John Poiarkoff is chef at La Chitarra.
Where did John Poiarkoff work before?
Earlier in their career, John Poiarkoff worked at The Modern, Marta, and Caffe Marchio.
What is John Poiarkoff known for?
Wood-fired pizza and meatballs at Marta.
