EXECUTIVE CHEF

With over 40 years of experience, Chef Marty brings a deep-rooted passion and global perspective to the kitchen at Whiskey & Water in Blue Ridge, Georgia—a chef-driven seafood restaurant known for its bold, refined dishes inspired by Mediterranean, Italian, and Asian coastal cuisine.

His journey began at age 14 in the heart of New Orleans, where he rose quickly from dishwasher to line cook at a historic French Quarter restaurant. After honing his craft in Tokyo as a sushi chef, he went on to open his first restaurant in Louisiana by the age of 25 and later helped launch one of Atlanta’s most acclaimed fine dining destinations.

Today, Chef Marty is focused on delivering an elevated dining experience in the North Georgia mountains, built on the foundation of seasonal menus, the freshest seafood, and a commitment to exceptional culinary execution. His menus reflect a lifetime of experience, global technique, and a relentless pursuit of quality.

As he puts it: “So small the fish, so huge the ocean.”

Owners | Hospitality Partners

Anthony and Kelli Battaglia are the husband-and-wife team behind Whiskey & Water in Blue Ridge and Suite 200 in Milton. Together, they bring decades of experience in the kitchen, behind the bar, and across the dining room—blending scratch-made food with genuine hospitality and community-driven spaces.

Anthony, a Treasure Island, Florida native, started working in kitchens at 13 and managed bars while putting himself through college. Inspired by his Italian-American roots and a childhood spent fishing and cooking on the Gulf, he opened Christy Lee’s in 2009, reshaped The Black Sheep in 2016, and launched Whiskey & Water in 2021. In 2024, he and Kelli opened Suite 200—a neighborhood grille with Italian-American flavor and heart.

Kelli, originally from Boca Raton, grew up diving, fishing, and exploring the Atlantic. With over 20 years in hospitality, she helped open major brands under the OSI Restaurant Partners group and built her leadership style in Miami’s iconic sports bars. Today, she leads guest experience, branding, and marketing across all of their concepts.

Together, they’ve built restaurants that feel personal—where every detail reflects their roots, their values, and their love of great food and good people.

BAR MANAGER | MIXOLIGIST