Chef, Author, Inventor, Marc Vogel is known as the "Cuisinier Mondial." Traveling the globe, spanning cultures and cuisines, ChefMarc has prepared dinners for over sixty-five Heads of States and Presidents. He has written books on cooking as well as an astute and detailed firsthand account of the momentous 90's era sociopolitical changes in Eastern Europe. Marc is the Inventor of a patented multimodal storing and mixing system which is being developed, licensed and sold through his company, PureMix Technologies, LLC. Often featured on local and international media, Marc's quick wit, warmth and contagious enthusiasm make him a sought after presence on radio, TV, in magazines and at the many charitable events to which he contributes.

As a member of the International Academy of Gastronomes, Marc is often invited to serve at f�tes the world over. He has had the honor of being the first American chef to be asked to cook at Albert Roux's famed "Le Gavroche," one of London's first three-star Michelin restaurants. And he has returned to Le Gavroche for several special events held under the auspices of the International Wine & Food Society and Les Amis de "C." Other career milestones include: the Inauguration of Alejandro Toledo, President of Peru in 2001; a Cuervo sponsored Presidential dinner in Mexico City held in 1999 as a commemorative launch of 1800 tequila; cooking for the American troops assigned to Kaposvar, Hungary in the liberation of Yugoslavia; Representing the U..S. Government in their Pavilion at the Anuga Food Festival in Koln, Germany; and acting as Chef for the 1986 K2 Expedition originating in China, sponsored by Nike and Coleman.

ChefMarc loves to share his passion for fine food and dining. At L'Ecole du "Cuisinier Mondial," Chateau Detilly in Beaumont-en-Veron in the Loire Valley of France, he offers week-long courses emphasizing culinary education, wine tasting, recreation and relaxation. He has taught popular Mediterranean Cooking classes for several years at the California Culinary Academy in San Francisco, too. Online, through Yahoo, he gives video streaming tutorials on how to prepare holiday meals. Most notably, his High Heat Turkey technique has garnered rave reviews as well as his award-winning "Walnesto" recipe. Frequently heard on KGO-AM 810, the number one rated station in the Bay Area for over 26 years, Marc has been a guest of Pete Wilson and Joannie Greggains' radio shows as well as Gene Burns' "Dining Around." Most recently, he has brought the experience of favorite restaurants and friends home to listeners with his own show, "ChefMarc's Culinary Adventures."

Charitable and community organizations also play a large part in Marc's life. He is a Board Member of Pathways for Kids which connects at risk youth with mentors, academic and career opportunities. Besides serving as a mentor himself, Marc caters gourmet dinners auctioned by Pathways. He was one of the featured chefs at Copia during the Napa Mustard Festival held to raise funds for the International Alzheimer's Association, participated in the March of Dimes Star Chefs of the Bay Area event and the Napa Valley Wine Auction benefiting Queen of the Valley Hospital. Marc was an invited guest speaker in 2002 at the first Sustainable Seafood Conference in Monterey, California. He has advocated for Organic Foods on the radio and during his television appearances and participation at the San Francisco Farmer's Market by the Pier.

Marc was inspired to dream up something new when searching for an economical way to package food products while retaining the moisture balance of each ingredient. With an emphasis on cleanliness and ecological responsibility, he created a self-contained storing and mixing system made of biodegradable vegetable based plastic. The design is so universally appealing in its simplicity and convenience that it is applicable to many industries looking for similar solutions. Marc has patented the invention and now is in the process of growing his company, PureMix Technologies, LLC.

Marc is currently focusing his boundless energy towards a television series called "Best of the Best with ChefMarc" which plays like a combination travel documentary and cooking show. He has shot on location in Toledo, Spain and at the Entabeni Game Reserve in South Africa. Also, he has done a pilot of a program aimed at helping children have fun and feel at ease in the kitchen called, "Kidz Cookin'." He looks forward to creating another thought provoking film project featuring more international journeys, cooking events and conversations with his exclusive and powerful clientele.

When at home in California, Marc relishes life in the colorful San Francisco neighborhood of North Beach. He is a devoted father to his teenage daughter, Marci and enjoys time with friends and excursions for cooking in the surrounding Redwoods.