A Stratford Chefs School graduate (Class of 2010), Marc apprenticed under Bryan Steele for 3 years at The Old Prune and then staged throughout Europe (Une Table au Sud) and Ireland (Cafe Paradiso). He also worked at Murray Street Charcuterie Bar, Langdon Hall Relais et Chateaux before taking a position as sous chef at Mercer Hall. Marc was formerly the Dairy Manager at Monforte Dairy in Stratford, as well as a Lab Cookery Instructor at Stratford Chefs School, followed by a stint as the sous-chef at Braai House, one of Keystone Hospitality's properties. Marc is currently Chef at The Wild Hog Country Market in Stratford.
