Executive Head Chef

Born in Bath, Marc became Executive Head Chef at Great Fosters in 2014. Having worked his way up from his first job as a commis chef in 1998, Marc has held several Head Chef positions including at the renowned Michelin starred Charlton House in Shepton Mallet and The Feathers, Woodstock.  He was appointed Executive Chef at Bovey Castle in 2011, a prestigious 5 star resort hotel on Dartmoor National Park.  Following a successful two years at Bovey, the desire to expand his knowledge of different styles of cuisine lead him to Australia where he travelled the country working at award-winning properties experiencing new produce and influences.


Read more about Marc below...


Did you always want to become a Chef?

In a word...yes! I spent a lot of time with my Nan who was a chocolatier and we were always in the kitchen cooking or baking something.  My Grandfather was a chef and there were always ducks, hares and other game hanging in his kitchen so I was exposed to food preparation from a very young age.  Following in their footsteps seemed the obvious choice. 

Who has been your greatest inspiration in your career so far?

My good old Nan.  Her Sunday roasts were the best in the world!

What is the most distinctive aspect of your cooking? 

Inspired flavours and that my food is ever evolving. I love the challenge of working with new ingredients and creating and developing different dishes.  

What do you enjoy most about your job?

I love seeing the produce arrive fresh and in its natural form in the morning and following the process through to the finished dish leaving the hot plate.  

What do you like to do when you aren't at work?

Spend time with my chocolate Labrador, Rolo going for long walks, especially along the beach.  I love to travel and experience new cultures and cuisines...Barcelona is a favourite at the moment.  Keeping fit is important to me and I have more triathlons in the pipeline. 

What is the best piece of advice you could give someone considering becoming a chef?

If you are passionate and committed then go for it.  Work hard and put all your effort into being the best.

And finally, what are your plans and aspirations for the culinary aspect of Great Fosters?

To build on our current success and keep pushing to achieve more and stay ahead of current trends. I want Great Fosters firmly established on the "dining" map and guests to be blown away with our food.