Chef Marcus Repp
Chef Marcus Repp- Director of Culinary Operations at Lansdowne Resort and Spa
Marcus oversees Five Unique Culinary Destinations each with its own New Gastronomy and Libation Concepts!
“When asked why locally resourcing is just a hot topic today – “There is an emotional connection to food. The public is use to a supermarket with pre-packaged foods. They have no idea where the food they are consuming came from or how it was raised or picked. Today this is changing. People are asking questions about food sources. There is a ‘high ’from connecting with food – sharing and having nourishing conversations about food.“
Born in Friedberg, Germany, Chef Repp learned to cook from his grandmother who taught him the art of cooking to taste and allowing both regional cultural influences impact the final product.
Foodie Bites: Coming Soon!
My guilty pleasure snack is:
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The one condiment I can’t live without is:
Meet Chef Marcus Repp
Executive Chef Repp went on to graduate from Küchenmeisterschule Rothenburg ob der Tauber as a Certified MasterChef before cooking and eating his way through Europe and Russia, as well as the Caribbean, Grand Cayman and St. Maarten Islands. Among Chef Repp’s passion for cuisine, he is also a world traveler and music connoisseur. No matter his location or role, chef is inspired by the many cooking philosophies of each destination he visits and incorporates these into his own techniques and lifestyle.
When Chef Repp isn’t indulging in multicultural cuisine, he works as a certified Cross Fit coach and spends his weekends on his Harley Davidson motorcycle. Chef also makes it a priority to engage and give back to the local community and does so by volunteering for Habitat for Humanity and helping underprivileged youths. His involvement in his society spans from providing delicious meals, volunteering and coaching.
Chef Repp’s refined culinary journey brings him to Lansdowne Resort and Spa with experiences from notable companies such as Westin, Marriott and Hilton where he served fulfilled many roles from Executive Chef to Director of Culinary Operations. Chef Repp was previously the Regional Director of Food and Beverage for Columbia Sussex Hotel Group, where he oversaw the Food and Beverage operations for 41 hotels. Most recently he was the Interim Executive Chef for The Marker San Francisco, then managed by Destination Hotels.
Interview Coming Soon!