Marc has over 25 year’s experience in this industry and have worked in many award winning restaurants in Sydney such as Jonah’s Palm Beach, The Cottage Point Inn and The Clareville Kiosk.
Whilst travelling, Marc worked in luxury resorts, such as Moraine Lake Loge in Canada, Chalet Ormello in Courchevel French Alps.
For the past 15 years Marc have been employed fulltime as a private Head Chef on luxury superyachts, ranging from 50-90 metres, cruising world wide. This also involved him working at the yacht owner’s various estates. Menus revolved around Fresh and live seafood, various at the table carvery meats such as Kobe beef fillet, wagyu rib eye, Italian Chianina beef, game meat such as goat and wild boar which are hunted for by the guests. Emphasis also on local farm and organic produce sourced in every location the vessel travels.
Marc graduated culinary collage in 1994 and through his worldly experience he is highly creative, experienced professional, accomplished in a diverse range of international cuisine including French, Italian, Middle Eastern, Asian, Latin American, North African and, Vegan (raw) cuisine. He have exceptional leadership skills and have a calm demeanour in a high pressured environment.