The Last Supper Club is a hidden gem in the heart of Rapid City, South Dakota. Our journey began with a passion for creating extraordinary dining experiences that delight the senses and ignite the spirit. Nestled in an intimate setting, we invite you to join us on a culinary adventure that celebrates the art of fine dining.  Chef Martin Woods began his culinary at a young age working in his grandfathers restaurant.  After graduating culinary school Martin won Gold Medal from La Chaine des Rotisseurs.  This award provided him the opportunity to work in France for two years.  Upon his return to the States, Martin moved to Napa County to cook at the French Laundry.  Later, while living in the Pacific Northwest, he gained experience and sharpened his talents in the kitchens of some of the best restaurants of the area. He was nominated for James Beard best new chef and was the winner of Best New Restaurant Western Washington.  He has also been published in numerous cookbooks including Seattle Celebrated Chefs.  In 2018 Martin moved to Vail and accepted the Chef role at Sweet Basil where he won Taste of Vail and Lamb Jam.  When he is not cooking and promoting excellence in all areas of hospitality, he enjoys fly fishing and golf.  He looks to offer a dining experience unlike any offered in the Hills area.