Chef Biography

Marc Lippman always wanted to be in the restaurant business, so he enrolled in the Rochester Institute of Technology, and in 1989 he received his Bachelor’s Degree in Hotel and Restaurant Management.  Following that, he went to La Varenne Ecole de Cuisine where he added an additional diploma to the one he already had.  By that time, he had already worked as a line cook at both the Montauk Yacht Club on Long Island and the Oak Room in New York City’s famed Plaza Hotel, and served as seafood chef at El Dorado Petit in New York.  He then flew to Paris to intern at Apicius, and then back to New York City to be assistant pastry chef at Bouley; banquet chef at La Grenouille, and chef de partie at the Hudson River Club.

By 1993, he decided to settle down and go south to Miami Beach, first at the Blue Star and finally settling at the Raleigh Hotel in May, 1993 when the late Great Chef, Kerry Simon, walked out in a dispute with management.  Marc jumped right in and stayed for over 5 years.  Great Chefs had him on our radar, and was going to be in Miami shooting anyway, so we took advantage of the situation and taped Chef Marc for our Great Chefs – Great Cities series for the Discovery Channel.

In 1998, Chef Marc returned to New York City to become chef de cuisine of Wild Blue (Windows On The World) atop the World Trade Center, then in 2000 as executive chef for the Rosewood Hotels & Resorts in Los Cabos, Mexico.  He returned to the US in 2003 to be the executive chef at Ocean Drive in Norwalk, Connecticut, and in 2007 opened his own restaurant FRAICHE in Fairfield Connecticut.  Three years was enough for owning and running a restaurant, and in 2011 he became the executive chef for Crabtree’s Kittle House in Chappaqua, New York, then at the Castle Hotel & Spa in Tarrytown, New York.  In 2014 he accepted an offer he couldn’t refuse, as the executive chef of a private family in Greenwich, Connecticut.


Stone Crab Salad with Baby Tomato Confit

Serving: 4 Print Stone Crab Salad with Baby Tomato Confit By Great Chefs November 9, 2015 Cooked at low temperature in olive oil with herbs, the tomatoes form a colorful and soft base for a tower of stone crab salad and avocado. Other types of lump crab or even shrimp could be used as well. […]

Tuna Oriental

Serving: 4 Print Tuna Oriental By Great Chefs October 4, 2015 Tuna steaks are dredged in cumin and grilled, then nestled in a bed of fresh sauteed vegetables, including Chinese broccoli. The chef’s Lemon Confit can be used to add a bright note to many dishes. Ingredients Tuna Steaks – four, 8-ounce Ground Cumin Sesame […]

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