A native Texan, Chef Marc Dunham began washing dishes at the age of 12, and continued to work in restaurants through his early 20s. His next move took him to Hyde Park, New York to the Culinary Institute of America where he received many awards. Chef Marc spent over three years in New York concentrating much of his time at Picholine in Manhattan, and worked for free in many of the top restaurants in the city. Upon his return to Austin in 2000, he helped open the local Asti Trattoria, and also worked at Granite Café, Ventana, and the Bleu River Grille. While at TCA, he served as the Consulting Chef for Liberty Bistro in New Braunfels and El Greco in Austin. In addition, Marc has worked with the Texas Department of Agriculture on many health initiative projects developing menus and was an advisory board member and contributor to Texas Family Magazine.
Marc holds the Certified Culinary Professional credential from the International Association of Culinary Professionals, and a Bachelors of Science in Nutrition and Foods from Texas State University. Chef Marc is the Executive Chef for the Atherton Hotel and Ranchers Club at OSU in Stillwater.
Most importantly, Chef Marc lives in OKC with his beautiful wife Jenny, their beautiful daughter Olivia Griffin, Belle the beagle, and Zeb the cat.