United States Chef
Alex Marsh Chef Profile
I don't cook, I rock!!
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 major at University of California, Berkeley and soon realized he was unable to stay far from the kitchen. He dropped all his classes and enrolled in the California Culinary Academy – a program that enabled him to stage at Stars 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 with Adrian 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 both Laurent 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 Delfina and 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 Brick Restaurant. 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.
2004 - 2008
Price: $50 or less
California Culinary Academy
Associates, 1998 - 1999
- The Elements of Taste (Gray Kunz & Peter Kaminsky)
- A Return to Cooking (Eric Ripert & Michael Ruhlman)
- Cooking By Hand (Paul Bertolli)
- On Food and Cooking (Harold McGee)
- Alinea (Grant Achatz)
- Logical Cuisine (Jordi Cruz)
Chefs I recommend
- Craig Stoll (San Fracisco)
- Paul Bertolli (Oakland)
Restaurants I Recommend
- Delfina (San Francisco)