CHEF ALEX MARSH 

Born and raised in California, Alex Marsh confirmed his passion for cooking when an intended short stay in Greece turned into a 2-year culinary sojurn. In Corfu, Greece, Marsh worked in a local hotel’s kitchen as he explored the rich cuisine and cultural landscape of the region.

When he returned to the Bay Area, Alex enrolled as an anthropology student and soon realized he was unable to stay far from the kitchen. He dropped all his classes and enrolled in theCalifornia Culinary Academy – a program that enabled him to stage atStars under Chris Fernandez.

After graduation, Marsh’s externship at One Market Restaurant became a full time paid position within one year’s time. He worked for two years withAdrian Hoffman whose teachings continue to shape Marsh’s cooking style, “One Market was one of the best learning experiences of my life,” says Marsh. “They had every piece of equipment imaginable; the momentum was addictive.”

Next up was a position at Redwood Park, one of the city’s most highly regarded French restaurants, where Marsh worked with George Morrone. When the restaurant closed in 2002, the young chef moved on to Campton Place. Here he had the good fortune to work with bothLaurent Manrique and Daniel Humm, further refining his understanding of the intricacies and perfectionism that characterize a 4-star restaurant.

After two years at Campton, Marsh looked up Craig Stoll at Delfinaand began to court one of San Francisco’s most beloved chefs with the intention of working in one of the city’s defining restaurants. In 2003, Stoll hired Marsh, and a little under a year later, Marsh was offered the position of Executive Chef at Solstice Restaurant & Lounge by Salud Management Group, which also owns Fly Bar and Brick Restaurant. Marsh jumped on the opportunity to run a kitchen; his managers watched as the young chef put his nose to the grindstone. Working 12-hour days for six solid months, Marsh revamped the program from the ground up. He turned the kitchen into an exciting, money-making operation and refreshed the menu with a seasonal section of weekly changing dishes which continue to excite the lounge’s loyal clientele.

In October 2007, Salud tapped Alex Marsh to fill the spot of Executive Chef at the now closed Brick Restaurant in SF. Since taking over, 29-year-old Marsh has infused the kitchen atmosphere and Brick’s menu with a convivial energy. Brick’s new offerings highlight San Francisco’s abundance of organic foods in approachable dishes that appeal to the neighborhood crowd, yet resonate with a standard of excellence developed during years of classical training. While heading up both Solstice and Brick as Executive Chef for the company, he was awarded 2 1/2 stars from Michael Bauer the leading food writer on the west coast among other accolades.

After leaving Brick & Solstice  in December of 2008 Chef Marsh decide to incorporate travel into his life. Having traveled and lived abroad when he was younger, he decide to use his many rich years of culinary studies and comb the earth for interesting food and immerse himself in the culture of other countries.

Nowadays, Alex lives in The Bay Area and runs his own catering company and pop up restuarant buisness. Traveling, cooking and learning about what makes the food world tick  keeps him busy.

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Chef Marsh’s Menu

 

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