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Monday, February 16, 2009

Sharing a table with Chuck Martz

Chuck Martz Restaurant Owner Bangkok Wok, Mechanicsburg, Pennsylvania  © Susqueats.com 2009
If I told you that the catalyst that led to Chuck Martz owning a successful Thai restaurant was his joining the Air Force, you would probably jump to a lot of incorrect conclusions. And while if not for joining the Air Force, he'd probably never have been led down such a path, the path is not nearly as direct as one may assume.





Fresh out of high school, in August of 1967 Chuck enlisted at the age of 17. Because of his young age, he needed his parents to sign off on his enlistment form, which they did apprehensively. At the time, the United States was heavily involved in the Vietnam War. While Chuck was still sent to Asia, by enlisting early he probably avoided being drafted on his 18th birthday and finding himself in the middle of the Tet Offensive. Instead, he was sent to Thailand, where he was a dog handler in airports.






Chuck completed his 4-year tour and returned to the Harrisburg area in August of 1971. A week later in a church in North Harrisburg, Chuck heard the melodic tones that he immediately recognized as the Thai dialect. Armed with his new ability to converse in Thai, he engaged in conversation with the family who also had just arrived in the United States earlier that week. The daughter, Tawenta, became the love of Chuck's life and the rest, as they say, is history, with the two of them marrying and having two children.








Chuck Martz Restaurant Owner Bangkok Wok, Mechanicsburg, Pennsylvania  © Susqueats.com 2009
Chuck went on to have a career with the State of Pennsylvania, working for the PA Liquor Control Board. In 1990 Chuck and Tawenta opened Bangkok Wok. Tawenta and her mother worked their magic in the kitchen, and the restaurant quickly became a local favorite. It has won 18 consecutive (and counting) "Best of Central PA" awards from Central PA Magazine and has won a "Simply the Best" award from Harrisburg Magazine every year since its inception. From the start, Tawenta and her mother stressed the importance of using only the freshest ingredients, and that philosophy has never been abandoned.







Sadly, Tawenta died unexpectedly in 2000 during an unrelated hospital visit. There is a whole tearful story that accompanies these events, but suffice it to say Chuck has recently won his case against the hospital in the Supreme Court. A small victory that was mostly fought on principle.







When asked what keeps him going, Chuck credits how much he enjoys his patrons and the friendships he's made while running the restaurant. Chuck is a gracious host who regularly makes table visits, and while I truly believe this to be very rewarding for him, I also believe that there is no place that he feels closer to his wife than in the restaurant.







Chuck is now planning the Bangkok Wok's 20th anniversary, which will be in 2010. The celebration will include a street carnival with traditional Thai dancers, musicians and other specials. And this writer is looking forward to being there and enjoying another 20 years of Bangkok Wok.

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photography © Tom Wenger Photography, LLC posted by Tom Wenger at 7:50 AM

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Tasty Links - Feb 14, 2009
Are liquor sales really recession proof?
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Arooga's Grille House and Sports Bar - 22
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Chicken Wing Shortage for Super Bowl XLIII?
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