Today we’d like to introduce you to Marcus Joseph.
Marcus, can you briefly walk us through your story – how you started and how you got to where you are today.
From Dishwasher to Private Chef… to Sous Chef… and Beyond
I am Chef Marcus. I was born and raised in Miami, Florida. I started working in the culinary industry when I was 16 years old as a dishwasher at a small seafood restaurant. My father is from Portsmouth, Dominica and my mother is from Washington, DC. Growing up, I watched my father cook meals for the family just as much as my mom did.
In high school, I served and waited tables. I took a break from the restaurant business while I was in college, but that was short-lived. I played college football and a broken leg injury on the field… would send me back to the kitchen where this time, I discovered a love for a new game of grit, tenacity and creativity.
After graduating from Florida A&M University’s School of Journalism and Graphic Communication, I decided to leave my first reporting job out of college to continue my culinary journey of becoming a top international chef.
I served as prep cook and line cooks at various restaurants in Tallahassee including Food Glorious Food (Fine Dining), Broken Egg Eatery (Brunch), Ted’s Montana Grill (American) and most notable The Governors Club Tallahassee (private club).
The Governors Club is where I gained valuable experience working under Executive Chef Gilbert Rodriguez. I was his right hand man and team leader. I assisted the executive chef with daily operations for banquets, private events and specialty events. We created fine dining experiences for state senators, governors, educators, lobbyists, and other members at the club.
I mastered the responsibilities. However, I never was able to get the title of Sous Chef, even though I kept applying and received high honors in these various roles. This drove me to creating my own company and brand, Above & Beyond Personal Chef, LLC. I knew I had to create the opportunities for myself.
In 2018, I took a leap and moved to Atlanta to be with my fiance at the time. I started investing in my company; hosting pop-ups around Atlanta, cooking for corporate lunches and private dinners… all while working under Certified Master Chef Daryl Shular at the Atlanta Athletic Club. Chef Shular provided me with not only an amazing opportunity but also the knowledge and understanding on proper professional food techniques to successful kitchen operations and planning.
My passion to grow in the culinary industry has led me to my current position as the new Sous Chef at the Loews Atlanta Hotel. This new journey will allow me to continue using my creative energy, professional skills and experience to service people at a high level during my journey to top chef.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I was told I would never become a Sous Chef or any level of management at one of my previous jobs. I don’t know why. I’ll just leave it at that. I don’t like to dwell on it. I know I never believed it. However, I can admit… that motivated me to become a better chef, a stronger leader and a fearless creator.
So, as you know, we’re impressed with Above And Beyond Personal Chef – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I created Above and Beyond Personal Chef, LLC in 2017 to create memorable experiences for people through my flavorful, fusion food.
“A STEP FURTHER IS OUR STANDARD
GOING ABOVE & BEYOND ON ALL AREAS IS OUR MISSION
TAKING YOUR EXPERIENCE TO THE NEXT LEVEL”
For any budget or occasion, we help clients’ events come alive with our inventive menus and grocery shopping for the freshest ingredients. We specialize in a wide range of foods from our roasted lamb chops, seared steak, quail and filet mignon, shrimp and stone ground grits to our succulent vegan masterpieces.
In December, I decided to host monthly brunches. It was scary because I didn’t know if anyone would come. I only knew a handful of people in Atlanta. Still, I secured a venue, paid for advertising and got the word out on social media. I became most known for my unique vegan pop-up brunches along the Atlanta Beltline. Some items sure to sell out are my Crispy Cauliflower wings, southern pecan pie french toast with vanilla bourbon maple syrup and my sweet potato grits with collard greens & maple roasted wild mushrooms. Strangers showed up and supported my vision. Then, the customers from those brunches hired me at their corporate jobs, private birthdays and dinners. I am most proud of pushing past my fears to get a glimpse of my wildest dreams!
So, what’s next? Any big plans?
Short term, I am researching and planning to host a 5-course Southern Vegan Dinner & Wine pairing. Long term, I am working towards becoming a top international chef.
Contact Info:
- Website: Chefaboveandbeyond.com
- Email: aboveandbeyondcateringllc@gmail.com
- Instagram: @chef_aboveandbeyond
- Facebook: https://www.facebook.com/MarcusYourPrivateChef/
- Twitter: @CAboveandbeyond
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