Born and raised in Hong Kong, Marcus completed his chef’s training under the guidance of Anton Mosimann at the famous Dorchester Hotel in London. Since then he has travelled to, and worked in such countries as South Africa, England, Belgium, Hong Kong and of course here in Australia.
Marcus then went on to work with the Peninsula Group, the Gleneagles group, Le Meridien Piccadilly to name a few before going back to the Dorchester.
Marcus returned to the Dorchester in 1990 as part of the re-opening team in the role of Executive Sous Chef. He then took on the role of Executive Chef at The Royal Garden Hotel Hong Kong, a position he held for seven years before he emmigrated to Australia with his wife and their young son. Whilst with The Royal Garden, one of Hong Kong’s leading hotels, the property’s signature restaurant Sabatini was established and voted Hong Kong’s best Italian Restaurant by the Hong Kong Standard newspaper in 1997.
When Marcus arrived in Melbourne in May 1998, he took on the role of Executive Chef at Hotel Sofitel in Melbourne. At this busy property, he organised five restaurants including Café La, Atrium, Sofi’s, Klicks and Le Restaurant. In addition to this, Marcus also supervised the much-lauded catering operations for the hotel’s eight conference rooms. During Marcus’s tenure, Le Restaurant, Hotel Sofitel’s fine dining restaurant, received many accolades including three Chefs’ Hats from The Age Good Food Guide (1997-1999), the American Express Victorian Restaurant Awards – Best Restaurant International in a 5 Star Hotel (1998–1999) and the Australian Hotels’ Association - Best Prestigious Dining Venue (1998-1999).
During the course of his five years at Hotel Sofitel Marcus also set up a successful Culinary Academy, which went on to garner many awards for training and whose apprentices won numerous gold medals at national culinary competitions with some going onto represent Australia in the international arena.
Marcus was the founder of the charitable event Eat Street now in its twelfth year, this event has raised in the region of $2.5 Million. Prior to joining Peter Rowland Marcus was at Crown Entertainment Complex as Executive Chef, Restaurants from June 2003 to May 2006. As Executive Chef, Marcus oversaw fifteen restaurants and over 220 kitchen staff.
Marcus was a founding committee member of The Million Dollar Lunch which is now in its sixth year, The Million Dollar Lunch in aid of KOALA has raised $6.5 Million in the past 5 years.
In May 2006 Marcus was promoted to Director of Food and Beverage, in his role he oversaw 750 staff and fifteen restaurants, until he left and joined Peter Rowland Catering in June 2008.
Marcus was appointed to the role of CEO at Peter Rowland Catering in June 2008. Responsible for all areas of the business including the catering for nine exclusive venues such as The National Gallery of Victoria, Melbourne Museum, all private and corporate events and major events including the Spring Racing Carnival and Grand Prix, during these events Peter Rowland Catering can employ as many as 4000 staff.
Since commencing at Peter Rowland Marcus has streamlined many of the companies procedures and has added great value to the food and beverage operations, as well as driving the company to achieve it's full potential whilst maintaining its status as Australia leading catering companies.
In November 2009, Marcus was named as Director of Rowland Projects and Consultancy. In this new role he will be expanding the company into new business areas. Marcus now helps with the organisation and execution of the charity event “Dinner with the Angels” which is held at the NGV every year and raised over $200 thousand last year. Marcus has also been involved with many other charity events such as the Victorian Flood victims dinner and the Marysville Triangle Bushfire Lunch.
Marcus has trained and worked with many of today’s celebrity chefs including George Calombaris, Gary Mehigan, Shane Delia and Matt McCartney to name a few.