Chef Marshall

Chef Marshall grew up in South Salem, N.Y.----a small country town fifty miles from New York City.

It was the idyllic mix of natural country living and easy access to The Big Apple -----with a handful of wonderful family restaurants around: The Horse and Hound Inn, Muscoot Tavern, Alexander's, Nino's, Le Chateau and others.

Feeding a family of five was no easy task, but Peggy, Marshall's mom did it with a lot of love and culinary passion-----making most everything from scratch: chicken and dumplings, prosciutto with melon, lamb shish-kabab, Kentucky Butter Cake, roast beef with Yorkshire pudding, chilled soups, fresh salads, Buche de Noel at Christmas time and so many other delicious things.

Peggy is a self-taught home chef who learned from the New York Times Cookbook, the Silver Palate and other cookbooks. She continues to be an amazing inspiration to this day---to all who know her.

With all of this fresh, scrumptious food at home, it's no wonder Marshall and his brothers only ate out at a restaurant about once a year!

With his mom as his teacher, Marshall was prepping veggies and mixing béchamel sauce when he was only ten years old----for homemade macaroni and cheese, creamed spinach and chipped beef on toast.

Washing dishes, prepping and decorating mouth-watering desserts while in high school at the iconic French restaurant Le Chateau changed everything for Marshall by immersing him in a high-speed, very intense European kitchen.

Marshall credits his best friend Jeff Sawyer (Jeff worked as a waiter at Le Chateau) for getting him started in hospitality.

The passion, raw energy and artistry the Lozach family put into making Le Chateau so exquisite planted a seed that changed Marshall's life.

In his 20's, Marshall was recruited from steaming lobsters and shucking cherrystone clams at the Black Dog Tavern to fire up a rustic Shipmate 45 coal-fired stove aboard 148 ft. extreme topsail schooner Shenandoah------cooking for forty-five passengers and crew three meals a day sailing off of Martha's Vineyard, Nantucket and Newport, RI.

Marshall could not have been more happy - combining his cooking and sailing passions in one job.

While studying at Humboldt State University in Northern California, Marshall continued learning and developing his repertoire with talented chefs, restaurant owners and food service entrepreneurs.