MEET EXECUTIVE CHEF MARC STANDEN
Chef Marc’s lifelong passions are Family, Art, and Food. His tightly-knit family’s kitchen was the daily gathering place. His innate love of art led him to Rochester Institute of Technology to study photo journalism. While at school, he longed for the sensory satisfaction of the family kitchen back home. His first cooking position at a local restaurant forever fused the two and has fueled him since. Chef Marc’s studio has grown from the kitchen of Cleveland’s award-winning Blue Point Grille including Cabin Club, Salmon Dave’s and Delmonico’s as a Corporate Executive Chef. Chef Marc takes the helm as Executive Chef of Kingfish Seafood and brings his steady, smart, intense punk rock art to the plate.
The East Coast backdrop of Kingfish’s posh yet sleek interior serves as a gallery of the freshest seafood and bold flavors of north coast cuisine. Perfectly smoked local heirloom carrots to organic bibb lettuce give spectacular backdrops to the freshest Wild Alaskan Salmon, pristine Halibut and luscious day boat Scallops. Check out a preview of the menu below.