Marc Weber

Chef Marc Weber
On the Marc Catered Events
Stamford, CT

Define innovation: Innovation in the kitchen is defined by the courage to challenge industry standards, especially as a business owner. Whether we’re conceiving new menu items, streamlining our in-house systems or brainstorming ways to buck industry trends, I think it’s important to take risks and defy the status quo.

Favorite spin on a classic dish: Mini Maine Lobster rolls. We’ve been doing it for a decade, but it somehow never seems to fade away! Nobody seems to ever stop loving the combination of butter, lobster and brioche.

Marc WeberYour training: I started working in restaurants at 15. Until I attended the CIA, my “studies” took place at home and in nearby commercial kitchens under the tutelage of some of the most unsung heroes across kitchens everywhere—prep cooks. I learned more from them than I ever could have imagined. After culinary school and until I was 22, I trained with Todd English and Waldy Malouf.

Your first memorable dish: Roasted salmon in tin foil with vegetables and sherry. So simple and one of my first memories of feeling pride in my cooking.

Career highlight: Signing exclusive catering contracts with local venues, watching the company grow and looking back at where we came from. I’ve been fortunate enough to watch my company grow beyond its’ own walls, not only in terms of talent, but also in terms of partnerships and exclusive venues. Our list of exclusive catering partnerships has grown from two to seven (and counting) in less than two years and it has been my distinct pleasure to sit in the driver’s seat.

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Photos by Bruce Plotkin