Today we’d like to introduce you to Marcus Means.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Because I’ve always had a passion for cuisine my story is rather straight forward. Every day I enjoy cooking, it’s all I’ve ever done. 32 years in the game and still learning. I was raised in Cleveland Ohio, and learned to cook at a very young age inspired by spending time with my mother in the kitchen watching her prepare our family meals and observing my grandmother aunts do the same. I did not know that I wanted to be a chef early on; I just enjoyed cooking. It was after I finished high school that I realized that I wanted to become a Chef. I graduated from Pittsburgh Institute of Culinary Arts (PICA) Pittsburgh, PA. Additional Studies include Plated Desserts at the Art Institute of Atlanta GA., also Food and Wine Pairing at The Culinary Institute of America, St. Helena, CA.
My professional career started with Wyndham International Hotels where I held several different Chef Positions in various city locations. I held the position of Executive Chef of C’sons and Mare Sol Restaurants in Lagrange, GA.; Previously I served as Executive Chef and Sous Chef at The Milliken and Company Guest House, LaGrange GA. I am currently the Culinary Specialist/ Executive Chef at Sysco Atlanta. I have been at Sysco for 10.5 yrs
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road has been very challenging !!! yet rewarding . when I started cooking there were no celebrity chefs or no food network, being a man that cooked wasn’t looked at as the new sexy. Along with that being young black male that was raising up through the ranks quickly due to passion and ambition. counterparts have tried to trip me up and set me up through out the growth process. I like to think I take everything as a learning experience good , bad and indifferent, which has continued to help me grow in my profession and as a man .
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
currently my role as a culinary specialist at Sysco is to help our customers grow and be successful. with me coming from the industry i understand the ins and outs and the struggles and the rewards. I take what I do very seriously because most restaurateurs this is their livelihood , and for them to take time out to allow me to help and advise them on how to make their business work more efficiently or help select products to make them profitable is the true reward. I believe what sets me apart is my passion for what I do. I enjoy cooking and teaching other about the craft. I have a talent for flavor profiles and pretty divers in cuisines. I love to mix my talents with trends and be creative.
If you had to, what characteristic of yours would you give the most credit to?
I feel that my honesty is a characteristic that is most important to my success . In my field partnerships and friendships go along way. and in saying that being honest with people regardless if they agree or not, its in the best interest of the establishment , relationship or partnership.
Contact Info:
- Instagram: thechefmeans and also Marcus means
- Facebook: Marcus Means
