Pastry Chef - The Modern
Top Chefs & Top Wines Dinner, March 15, 2013
Marc joined Union Square Hospitality Group in 2004 to head the pastry kitchen at The Modern, where he creates artful desserts to complement the award-winning cuisine of Executive Chef Gabriel Kreuther.
Raised in Chamonix Mont Blanc in France, Marc grew up in an apartment over his father’s chocolate and pastry shop, La Gerbe d’Or. Marc began his pastry training under his father at age eleven and graduated from pastry school by age seventeen while heading up the family business. While continuing his education at Ecole National Superieure de la Patisserie from 1992-1998, Marc had the fortune of studying with many Master Pastry Chefs. Later, Marc met David Bouley, and consulted on Bouley Bakery from France before moving to New York to become its Executive Pastry Chef. After helping to establish Bouley Bakery as one of the city’s top bakeries, Marc moved on to Compass, where he spent two years as Executive Pastry Chef before joining the opening team at The Modern.
A skilled sugar artist and chocolate sculptor, Marc creates stunning works of edible art for special events at The Modern throughout the year.