Coordinator of Culinary Education and Chef-Instructor
Chef Marc received his professional chef training and attained his BEP at Lycee Hotelier Paul Valery in Menton, a small town in France—a short five minute walk from the Italian border. His culinary style is hugely influenced by the fresh, bright flavors of Nice, his hometown on the French Riviera. Grilled, stuffed sea bass is one of his favorite dishes to cook. After completing his training With Roger Verge and Jacques Maximin, Chef Marc went on to work all over Europe, Australia, South Africa and the United States. Chef Marc revels in the pressure of the kitchen and teaches his students to keep an open mind in school and throughout their careers. His favorite thing about working at the Center is the opportunity to keep learning and sharing knowledge with his students. Chef Marc joined the International Culinary Center in New York in 2006 and has since joined the Campbell, California campus.