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Marc Vogel, (ChefMarc) a native San Franciscan, started cooking early, inspired by his mother who was a scratch baker. Having seven brothers and sisters, it was vital that he could fend for himself in the kitchen. Opening his first restaurant, Wolfmans in San Francisco, at the age of 21, he had an early immersion in the business. Seeking more challenges he started entering local, regional and national cooking contests with his recipes. He won the Napa cook-off five times in several categories and best of show, and the Lamb town contest in Dixon. His ‘Walnesto’ recipe took first in a national contest by the California Walnut Board and Colavita Olive oil. In addition, his lamb recipes are in several thousand markets, supermarkets and gourmet stores throughout the U.S.
He has been invited to cook all over the world, learning from such notable Michelin-starred chefs as, Alain Chapel, Michel Roux Jr. and Raymond Thuilier along the way. During the past, Marc was guest chef at the March of Dimes Star Chefs benefit in San Francisco, the Napa Valley Mustard festival, and the Cuervo Millennium 2000 Dinner in Mexico City. In July of 2001, ChefMarc cooked the inaugural dinner for the new president of Peru, Alejandro Toledo. He has cooked for 65 Presidents/Heads of State and Military throughout the world.
ChefMarc’s current cookbook “The Perfect Holiday Meal” focuses on high heat cooking and tasty, proven holiday recipes. His new television show “Chefmarc’s Best of the Best” will air in Europe later this year. For recipes see his web page www.chefmarc.com and clik on podcasts and listen to restaurant reviews world-wide.