Chef Biography

Marc Poidevin was born in Provence, France, and began his culinary career at age 12 helping in the family charcuterie.  He graduated from the Ecole Hoteliere de Toulouse as valedictorian of his class.  His first job was at a private club in Denmark, followed by a position in Luxembourg at two-stars Michelin Patin D’Or and the Chateau de Chaumont, then became sous chef for Great Chef Roger Verge at Moulin de Mougin at the age of 22.

He moved to New York City to work at the Plaza Athenee and met his wife Margaret there in 1986.  In 1990 he became the Executive Chef at Tavern on the Green and in 1995, Marc joined Maxim’s in New York City. Two years later he became the Chef de Cuisine at Le Cirque 2000 in New York’s Palace Hotel. In 1998 he opened Le Cirque and Circo restaurants at the Bellagio in Las Vegas as executive chef of both.

Great Chefs Television was at the Bellagio Hotel in 1999 to tape many of their chefs including Chef Marc at Le Cirque, for Discovery Channel’s Great Chefs of America.

In 2005, he followed Steve Wynn over to the new WYNN Resort, where he became the executive chef of catering and special events, and then helped open Steve Wynn’s Encore Hotel and the Switch restaurant.  By 2007, he and his wife were looking to open their own restaurant and found the Rowayton Market on the water, overlooking Five Mile River.


Black Tie Scallops with Black Truffles

Serving: 4 Print Black Tie Scallops with Black Truffles By Great Chefs September 16, 2015 Elegant black-and-white layers are revealed inside golden puff pastry for this clever dish. Use very large scallops for the stacking; you will get about 3 slices per scallop. Ingredients Sauce Clarified Unsalted Butter – 2 ounces (4 tablespoons) Scallop Muscles […]

Lobster Civet

Serving: 2 Print Lobster Civet By Great Chefs September 16, 2015 Lobster tail medallions and claw meat are served atop socca pancakes, a Nicoise item made with chick pea flour. The dish is garnished with a stack of criss-crossed carrot and salsify julienne, and a reduction sauce. The socca are slightly salty and resemble a […]

Restaurant Information

Address: 157 Rowayton Ave, Norwalk, CT 06853
Phone:(203) 852-0011

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