��������

He’s a world-renowned cook, the creator of several successful restaurants, and a Food Network TV personality on “Chopped" and “Guy’s Grocery Games.” He's also a graduate of Peter Kump's New York Cooking School, which is now The Institute of �������� Education.

When reflecting on what he’s most proud of, Chef Marc thinks about the communities he’s built through cooking.

“The most rewarding thing about having restaurants is realizing you’re providing a place for people to gather and create memories while enjoying good food,” Chef Marc says. “You’re also creating an atmosphere where people can work, make a living and support their families. It’s rewarding to know that you’re part of a community from the perspective of both the guests and the staff.”

This appreciation for cuisine comes from a lifetime spent around good people and good food. Born in Italy and raised in southern France, Chef Marc’s culinary journey began at the dinner table, training his palate from a young age.

“I learned how to eat and eat well; I was always well-fed,” Chef Marc says. “I knew what good food was and what things were supposed to taste like.”

Despite his early exposure to great food, Chef Marc didn’t initially aspire to be a chef. He dreamed of becoming a race car driver, but the steep cost of entry to professional racing led him to New York City, seeking his next step in life.

Chef Marc moved to NYC and crashed on his brother’s couch, where he cooked at home often. During the day, he worked as a handyman for friends, but he still felt directionless. Then, his brother made a suggestion that changed his life.

“After a couple of months, my brother asked, ‘Why don’t you go to cooking school? You seem to like to cook,’” Chef Marc says. “So my brother looked into it, and at the time, ICE was called Peter Kump’s New York Cooking School.”

Peter Kump's New York Cooking School is the first iteration of the school that is now known as the Institute of �������� Education. Though ICE has grown tremendously since the school's founding in 1975, students are still taught according to Peter Kump's philosophy toward food: study through learning and practicing techniques, not just following recipes.

Related:  ICE Honors the Legacy of the French �������� Institute

At the school, Chef Marc enrolled in an intensive three-month program. While he struggled with the written work, the hands-on nature of the classes resonated with him, thanks to his background as a handyman and amateur auto mechanic. Chef Marc fondly remembers learning techniques from his Chef-Instructors in the teaching kitchen and then getting to apply those skills in real life.

“They got me ready to walk into a professional kitchen with confidence, having taught me the basics like searing and glazing," Chef Marc says. "I learned the fundamentals at ICE, which helped me adapt to different kitchens.”

After graduating, Chef Marc worked in restaurants across Italy and France to absorb the culinary scene. But he soon returned to New York, working as a line cook at Terrance Brennan’s Prix Fixe. Using the skills he learned, he worked through every station in the kitchen under acclaimed New York Chef Joseph Fortunato and James Beard Award-winning Chef David Pasternak.

Chef Marc’s experience culminated in the opening of his first restaurant, Landmarc, in Tribeca, where he offered top-tier French and Italian cuisine. He soon expanded with Ditch Plains in the West Village and other Landmarc locations around the city. Concurrently, he made a name for himself as a celebrity chef, frequently appearing as a judge on Food Network’s “Chopped.”

Related:  Food TV Tips for Future Chefs

“The TV show appearances helped me fill the seats because people would see me on ‘Chopped,’ and they wanted to go to my restaurants,” Chef Marc says.

However, the greater benefit of his fame, he said, has been raising money for philanthropic causes like and the campaign. His name recognition also enabled him to become the national spokesperson for .

“The greatest moment for me was arriving at a charity event I organized and realizing that 90% of the staff working the event were people from my restaurants,” Chef Marc says. “It was a great moment seeing all my staff, everybody on their day off, working at this event for free, supporting this cause.”

Now, Chef Marc runs MARC179 one weekend a month out of his private events space in Tribeca. The four-course meals are seasonal, with a menu that changes monthly. He works with a rotating cast of servers and chefs, many of whom have collaborated with him on philanthropic events.

“My goal is always to put the best food on the plate,” Chef Marc says. “It’s more about making the ingredients shine than anything else.”

Reflecting on his career, Chef Marc advises anyone wanting to get into the culinary arts to be sure of their path. It requires hard work and dedication, but the payoff is worth it.