Chef Marc received his basic culinary training working in French restaurants in the Washington D.C. metro area and attending L’Academie de Cuisine; learning, nurtured, and being guided by acclaimed “Stared” chefs. This gave him a basic foundation in the various departments within a restaurant- from Butchering, to soups and stock production, ordering, creating seasonal menus, and training staff. He has chef’d from coast to coast being involved in various culinary styles- from California French to American bistro. He recently moved to the northern VA area enjoying the various outdoor activities the area has to offer and the rich, diverse history.