 Experience: [top]
Marc Johns has been involved in the cooking industry for over 10 years in Northern & Southern California, Nevada, Colorado, and Arizona. He served as the Executive Chef for American Wilderness Grill, Compass Creek Restaurant, and Sunrise Assisted Living. He has also served as the Executive Sous Chef, Lead Line Chef, Pastry Chef, and Sous Chef during his career. Throughout all these positions, Marc's passion has been for excellence in the dining experience and his focus has been on providing dishes and service that far exceeds ordinary expectations.
Marc Johns received his A.O.S. degree from the prestigious California Culinary Academy in San Francisco in 1995.
Worked as apprentice/assistant to world-renowned Chef Rustin Newton in Germany.
Marc is certified thru the Hotel and Restaurant Management Association and the American Culinary Federation in
- Safety and Sanitation
- Food and Nutrition
- Hotel and Restaurant Management
Accolades: [top]
2000 - Featured in the St Helena Register, "Best New Dinner Menu using Local and Fresh Ingredients."
2000 - Featured in the Napa Valley Resister
1999 - Featured in the San Bernardino County Sun.
1999 - Featured in the L.A. Times, "The Quality of Food is a Cut Above."
1999 - Featured in the Daily Bulletin, "Local Chefs and their Favorite Kitchen Tools."
1999 - Featured in the Business Press, "Alan Borgen Food Critic."
1999 - Awarded in the 2nd Annual gourmet dinner & wine extravaganza
1996 - Featured in Inland Empire Magazine for the best dessert.
1996 - Awarded best of show from the Mission Inn Riverside. Passport to end hunger.
1996 - Assistant to Chef Rustin Newton at the Culinary Olympics. Silver Medalist. Germany.
1994 - Hilton Towers San Francisco, Ambassador to the American Culinary Federation.
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