Marcus began cooking professionally in his native Ohio at the age of 18. He trained under local Chef Alana Shock until he moved to California where he worked for Chef Judy Rodgers at San Francisco institution Zuni Cafe. After mastering the art of the chicken at Zuni Marcus began his Asian food studies. He traveled through Southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the States he found himself in New Orleans which would soon become his home. Working under Chefs Donald Link, Ryan Prewitt, and Rebecca Wilcomb, Marcus spent six years at Herbsaint Bar and Restaurant; eventually rising to become the Executive Sous Chef before leaving to travel Southeast Asia and follow his dream of opening Marjie’s Grill.