Chef Biography
Marc Guizol was born and raised in France, graduated from Marie Curie College in Montpellier, France, and completed his training in 1986 at the Academies de Montpellier, France at which time he served as personal chef to the Military Governor of Marseille. In 1987 he was Chef de Partie at Four Seasons on the Park, and then the next three years apprenticed throughout Europe, ending up at Restaurant Pierre Gagnaire as executive sous chef. In 1994 he moved to the Mayfair in London as sous chef, and then in 1996 as executive sous chef at Reid’s Palace in Maderia, Portugal.
In 1997, he joined the Ritz-Carlton Naples, Florida as chef de cuisine. In December 1998, the Great Chefs Television crew showed up to tape Chef Guizol for the Discovery Channel’s Great Chefs of America television series.
The following year he moved to Las Vegas as chef de cuisine at Caesar’s Palace, and in 2000 he opened his own restaurant, Mosaic/La Provence in Bigfork, Montana. Fourteen years later, he had enough of that responsibility, sold it and took the position of executive sous chef at the Capital Hotel in Little Rock, Arkansas. He is moving on from the Capital Hotel and will be taking over the Capital Bar & Grill in the Fall of 2016.
Recipes
Carrot and Orange Soup
Serving: 4 Print Carrot and Orange Soup By Great Chefs October 5, 2015 This pretty orange-colored soup is scented with saffron and cumin. A dollop of whipped cream on top gives it the look of cappuccino. Seared sea scallops hide in the bottom of each bowl. Ingredients Carrots – 4, pared and julienned Olive Oil […]
Cinnamon-crusted Mahimahi with Apple Sauce
Serving: 4 Print Cinnamon-crusted Mahimahi with Apple Sauce By Great Chefs October 5, 2015 Cinnamon forms an unusual crust on mahimahi; sauce made from apple juice and cream accentuates the flavor. The mahimahi is served on a mushroom ragout which would pair well with many different meats and fish. Ingredients Mushroom Ragout Assorted Mushrooms – […]
Crab Spring Roll with Coconut Dressing
Serving: 4 Print Crab Spring Roll with Coconut Dressing By Great Chefs October 4, 2015 Borrowing techniques from both crispy egg rolls and delicate spring rolls, Chef Marc Guizol rolls a spring roll wrapper (available in Asian markets) around delectable stone crab meat moistened with mayonnaise. He pan fries the rolls until crisp, then sets […]