Chef Biography
Marc Ehrler was born and raised on the French Rivera in Antibes, between Nice and Cannes, France. He trained under Great Chefs Andre Daguin, Jacques Maximin, and Alain Ducasse at the Hotel de Paris in Monte Carlo. Other apprenticeships included Le Juana in Juan-les-Pins, La Samanna on the island of St. Martin and Maxim’s de Paris in Paris before moving in 1988 to be the executive chef at San Ysidro Ranch in Santa Barbara, California.
In 1992, he spent 3 years with the Rosewood Hotel Group before joining the Ritz-Carlton Group of Hotels for 3 more years. It was at the Ritz- Carlton in Cancun, Mexico that Great Chefs Television taped him for their Great Chefs of the Caribbean series for the Discovery Channel.
Chef Marc then went on to join the Lowes Hotel Group for another 10 years. During that time in 2002, he received the coveted Master Chef of France title. In 2011, he moved over to Hilton Hotels to become their Vice President and Corporate Chef, where he remains today.
Recipes
Creole Blaff of Caribbean Lobster and Mexican Foie Gras
Serving: 4 Print Creole Blaff of Caribbean Lobster and Mexican Foie Gras By Great Chefs September 17, 2015 This dish is prepared with all the simplicity and respect for the French Creole tradition. The name “blaff” comes from the sound the broth makes as it simmers. While lobster and foie gras add elegance, the basic […]
Caribbean Tuna Tartare
Serving: 4 Print Caribbean Tuna Tartare By Great Chefs September 16, 2015 Cylinders of diced fresh ahi tuna are flavored with a mixture of tropical fruits and Mexican-style adobo paste. They are simply garnished with shaved celery root and a sauce made from a portion of the tuna seasonings. Ingredients Dried Mango Ripe Mango – […]