About Marc
Marc is a Graduate of the Culinary Institute of America”88” and studied Hotel, Restaurant Management at Bergen County College. Chef Marc completed his Culinary Internship at the Manor in West Orange and Clinton Inn in Tenafly and went on to earn the position of Executive Chef, at the High Mountain Golf Club in 1989. He then went onto various hotels, restaurants and country clubs throughout New Jersey and New York including Copacabana, Edgewood CC. White Beeches CC, and Lake Mohawk GC & The Thayer Hotel at West Point< NY. His Executive Chef Certification status from American Culinary Federation in 2003 and current Membership of the ACF, James Beard Foundation and is passionate about staying on top of cutting edge trends and cuisine.
"Sometimes the greatest meals on vacations are the ones you find when Plan "A" falls through."
"A.B."
"If we did all the things we are capable of, we would literally astound ourselves"
"Thomas Keller"
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"If we did all the things we are capable of, we would literally astound ourselves"
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