Marc was born and
raised in Houston, Texas and grew up learning how to cook. After graduating in
2003 from the Arts Institute of Houston with a Bachelor’s of Culinary Arts, he
started his career at The Houstonian and at Shadow Hawk Golf & Country
Club. He continued his career by taking the Sous Chef position at the Manor
House and then was promoted to the Banquet Sous Chef at The Houstonian Hotel, where
he spent most of his years developing and growing his culinary skills.
Marc spent 15 years
with The Houstonian family before moving on and becoming the Banquet Chef at The
Woodlands Resort in 2018. During this time he gained more experience in
banquets and fine dining, as well as learning different styles in plating for
large parties. Marc visited Chicago to become a RATIONAL Certified Chef to gain
experience in different cooking techniques and reduce labor costs. He was also
given the award for quarterly employee and ‘Employee of the Year.’ After the
pandemic, he was promoted to Executive Sous Chef where he was handling food and
labor cost. After 4 years at The Woodlands, he went on to become the Executive
Sous Chef at Hotel Granduca, learning Italian cuisine under Chef Maurizio
Ferrarese. After gaining this experience he felt that he was ready to take on a
new role by joining The Houstonian Club and becoming the Club Executive Chef.
Chef Marc now lives
in Katy, Texas where he is married to his wife Gina and has three kids and two
dogs. He is ready and happy to be back at The Houstonian Hotel & Club,
ready to take on a new journey.