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Joined :6/11/2010 | Video Recipes: 7 | Follow Chef
Huntington Station, NY United States

Chef Marc Anthony Robert Bynum was born on Long Island, NY and raised by his parents in Farmingdale with his three brothers and sister. As a child, Chef Marc was always creating things with his hands as his love for music was demonstrated through his talent on the congas. Receiving the basic lessons on the drums and congas, Chef Marc would develop a passion to play at home and church. Growing up in a household with a mother that believed strongly in vocational education because she received a nursing license while in high school, would lead Chef Marc in the same path but in a different industry, hospitality. After receiving his certificate in hospitality at Levittown BOCES, Chef Marc began to seek further education by applying at cooking institutions such as Johnson & Wales. Disappointed by not being able to attend due to financial reasons; it was the basics that Chef Marc needed to begin his successful career in culinary arts. Chef Marc began his journey at Melville Marriott as a Sous Chef and Corporate Task Force. While at the Marriott for 2 years, it was there he would travel the country opening up new hotels and training new staff on company policies and procedures. Chef Marc was the Executive Sous Chef at Carlyle on the Green at Bethpage State Park for 4 years. Arriving just in time for the 2002 US Open Golf Tournament at Bethpage State Park, Chef Marc maintained a staff of 35 people on a consistent basis. In January 2006, Chef Marc transitioned to Executive Sous Chef at Four Food Studio in Melville, New York. Ambition in the industry, Chef Marc took a new role as Chef Consultant at La Bella Vila City Grill. His five week program would guarantee a hired staff, a modernized Italian menu, lower food cost, and sanitation regulations bought back up to code. By August 2007, Chef Marc traveled to Rookies Sports Club in Huntington, New York and became the Executive Chef and Consultant. In August 2008, Chef Marc accepted the position as Sous Chef at Prime American Kitchen in Huntington, NY. After six months of employment, Chef Marc would swiftly receive a promotion at the sister restaurant in Islip, Tellers. Arriving at Tellers as Executive Chef, Chef Marc hit the ground running. He was given the freedom to reduce the food cost drastically and make a complete transformation in the kitchen from staff to food. Within no time, Chef Marc would be seen in newspapers, magazines, and various publications at least once a month. In December 2009 Venue 56 in Hauppauge, NY opened with Chef Marc as their Executive Chef. Chef repeated his undeniable successful formula for opening a kitchen from scratch. With the help of his loyal conglomerate, Venue has appeared in many local publications as well as the prestigious New York Times. On June 8, 2010 Chef Marc will appear in The Food Network’s Chopped for the season. Honored and delighted by this opportunity, Chef Marc believes that there is much more to come for his career in the future.

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