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About the Chef

Marc Laurin

I have spent 25 years in the restaurant industry; starting with peeling onions and carrots in a family restaurant in Palm Beach, Florida (Maurice’s Italian Restaurant) to becoming Executive Chef of a Radisson Suites Hotel at age 19. I then moved on to such respected companies as Morton’s of Chicago Steakhouse, Tommy Bahamas Tropical Café, and more.

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I am well versed in most all culinary themes such as Italian, French, Asian, Low Country, Caribbean, and more. I also accommodate special diets such as low fat, low carb, vegetarian etc. I love what I do and it shows in my dishes. I look forward to the opportunity to serve you.

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Excellent references available upon request.