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Marc Alvarez embarked on his culinary journey at the young age of 16, developing a unique cooking style that would set him on a remarkable path. After graduating from the Culinary Institute of America in 1992, he refined his skills in prestigious New York City restaurants, earning praise from renowned critics such as New York Magazine's Gael Green. In 1996, Chef Marc Alvarez relocated to the exclusive island of Anguilla, quickly establishing himself as one of the island's most celebrated chefs. His culinary talents were showcased at establishments like The Straw Hat Restaurant and Cove Castle Resort, where he gained a loyal following. He was a key member of Anguilla’s culinary team, winning awards for his innovative Caribbean dishes and earning recognition in publications like the Robb Report, Condé Nast Traveller, and the New York Post.​​ Chef Marc’s culinary philosophy, shaped by his time at Aureole and Andiamo, emphasizes the use of quality ingredients and simple, thoughtful preparation. Upon returning to New York in 2000, he shifted to private cheffing and established a small, intimate catering business. By 2002, Chef Marc had taken the reins at Crispo Restaurant and later joined Danny Meyer’s Union Square Hospitality Group, where he played a vital role in launching the Cafes at the Museum of Modern Art. His work garnered acclaim from esteemed outlets like The New York Times and Nations Restaurant News. In 2009, Chef Marc became Executive Chef for Donna Karan's Urban Zen Foundation. He went on to establish Concierge Foods, a farm-to-home delivery service, and became a resident chef for the "Slow Food Metro North" grassroots movement. Chef Marc returned to Anguilla in 2014 with his wife Natalie and two daughters, rejuvenating Cove Castles with a "Wood-Fired Concept" at the heart of its cuisine. His innovative approach to seafood cookery using local ingredients at Malliouhana, An Auberge Resort, in 2016 earned him further praise. In 2018, Chef Marc launched EMBER Restaurant in Anguilla, a culinary venture centered on live fire cooking. There, he skillfully paired local and seasonal ingredients with the rich flavors imparted by smoldering embers, producing simply prepared yet expertly crafted dishes. Throughout his 35+ year career, Marc Alvarez’s culinary expertise has attracted a roster of elite clients, including Sir Paul McCartney, Barbra Streisand, Hugh Jackman, Robert De Niro, Demi Moore and Ashton Kutcher, Bruce Willis, and even for an Obama fundraiser. The list goes on... His genuine love for cooking has been the driving force behind his enduring passion for the culinary arts.

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