Executive Chef – Marc Zimmerman
Marc Zimmerman started his culinary journey at the age of 14 in a small family owned Italian restaurant. Over the following decade, through the influence of different executive chefs and across multiple professional kitchens, Marc developed a deep passion for food. This passion led him to attend the Culinary Institute of America in New York where he further developed his mastery of the culinary arts.
After graduating, he continued his education in the professional world by staging in a few of the most respected restaurants in New York City – Craft, Le Bernardin, and Café Gray. Through these notable restaurants, Marc refined his skills in creating culinary experiences. Ultimately, the culinary boom in Las Vegas drew him to Nevada.
Marc started his career in Las Vegas at Lutece, an upscale French restaurant located in the Venetian. He later joined the kitchens of Nobu Matsuhisa and Takashi Yagihashi. These restaurants were instrumental in developing his appreciation for the subtle harmony and elegance of Japanese cuisine. Marc was eventually drawn back to French food as he became part of the opening team for Guy Savoy. It was at this two-star Michelin restaurant that he was able to further refine the intricacies of his haute French technique.
After Guy Savoy, Marc took a Chef de Partie position under Executive Chef Joseph Elevado at the high profile hot spot — Social House. Shortly thereafter, he was promoted to Sous Chef and then to Executive Chef at Social House’s sister restaurant Company American Bistro.
In 2010, Marc moved to San Francisco to open Alexander’s Steakhouse as Chef de Cuisine. Today, as Executive Chef, Marc develops the unique culinary experience at Alexander’s. The restaurant has been recently named “New and Notable” by Wine and Spirits Magazine and “Top Ten Steakhouses in America” by Gayot.
Chef Marc Zimmerman’s culinary philosophy is rooted in seeking out the highest quality and most consistent products in the world. High quality meats and produce are a key element of his passion for delivering a memorable culinary experience. He is currently working with Winkler Farm in Windsor, CA and their wonderful Mangalitsa pigs, which are raised feral and butchered from whole in their kitchen. Chef Zimmerman will continue to focus on consistency, creativity, and furthering the development of his style and craft.