Mark Marchment Executive Chef : The Rosseau: A JW Marriott Resort and Spa
http://www.redleavesmuskoka.com/
With over 20 years of luxury-culinary experience, Chef Mark Marchment brings a wealth of experience and knowledge of the food industry to The Rosseau, A JW Marriott Resort & Spa. Chef Marchment boasts an impressive resume that includes four-diamond hotels and award-winning Toronto restaurants.
Chef Marchment has participated in international culinary competitions where he has received several prestigious awards. He is also a published writer with a monthly column and various articles and recipes appearing in Table Fare, Incredible Edibles and the Orillia Packet and Times.
Most recently, Chef Marchment was recognized for opening the acclaimed Oliver & Bonacini Restaurant at Blue Mountain as Executive Chef.
Chef Marchment has crafted exceptional dining experiences at The Rosseau by drawing upon his expertise, talent and brilliant creative vision. He uses local and organic foods, avoiding commercially prepared products. Guests will experience bold flavours and simple food, drawing on the philosophy of ‘let the food speak for itself.’
The Resort offers five distinctive dining options that range from The Market café to Teca, an Italian-countryside inspired restaurant that offers a comfortably sophisticated atmosphere. Guests experience “farm-to-fork” cuisine crafted with fresh local ingredients and guests can choose from an ample selection of Italian wine not extensively offered elsewhere in Ontario.
Chef Marchment trains cooks at The Rosseau in the ‘old art’ of making foods by hand. His background and culinary expertise will ensure the JW Marriott vision is achieved through the dining experience.
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