​​ABOUT

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Marc graduated from McDowell High School and left Erie at age 18. At age 20,

he went to Spain to finish his undergraduate degree, then onward to Geneva Switzerland to complete his graduate studies in hospitality and service marketing. He dabbled in catering courses at the Cordon Bleu in Paris, then on to London, ​​​​​​then Rome.​​​​​

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Marc worked with a maestro of sorts, a pasta-maker who made delicious pasta and wonderful sauces. He worked with some friends under the ​tutelage of this pasta-maker one summer, sometimes clocking 14 hours a day in the kitchen -- a difficult but pivotal experience that formed and refined Marc and his craft. He traveled all over Europe looking for that “wow factor” in the native eatery foods of Sweden, Finland, Belgium, the Netherlands, Germany, England, Ireland but found that his heart really was in Italy and the Italian simplicity and authenticity in flavors. Marc taught graduate and undergraduate courses along his path in France, England and in Italy. There he decided to transfer his love of teaching (business) to the culinary arts. In Florence he began to take his new craft seriously by instructing “expats”  --(Australians, Japanese, Americans, Brazilians, French) the art of Italian cuisine. Marc also started a catering business at this time.

At the onset of his 50th year, Marc decided to return “home” to give his daughter a taste of America. The most logical place to land was where he grew up -- Erie, PA. After a short stay in Charlevoix Michigan (where his mother was recovering from breast cancer) Marc dabbled in the culinary sector, catering and instructing courses in Mediterrean cooking.

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