Fabrice Marcon Maitre cuisinier de France As an highly skilled Executive chef , my experience aligns well with the qualification that are requested for managing and monitoring top establishments. In addition to my experience and personal qualities I have an educational foundation on international cuisine .I value the concepts of farm to table to my modern Cal French cuisine. in 2016 I was bestowed the tile of "Maitre Cuisiner de France" MCF master of Frnch cooking.a title that put me in exclusive company of world famous chefs like Paul Bocuse, Daniel Boulud, Eric Ripert, Joel Robuchon name a few.

1. Fabrice Marcon
1149 Park Avenue
Alameda, Ca. 94501
(C) 415 624 7997
Mcf2016sf@gmail.com
P R O F I L E
Award winning, innovative and progressive Chef with an exceptional record of quality that include world class resort
and hotels as well 2 and 3 stars Michelin restaurants, 10 years as proprietor and operator off restaurants in San
Francisco.
Recently honored as (Maîtres cuisinier de France (Master of French Cooking)
E X P E R I E N C E
Executive Chef at the boutique hotel the “Berkeley city club’ hotel of Julia’s Morgan member off the historic
building of USA. June 2017 to present
Manage and oversee all kitchen operations in 3 restaurants including catering and private dining.
Executive chef at Left Bank Restaurant, Larkspur, Ca. — 2011 to 1017.
Chef de cuisine for long-standing restaurant of LB of French themed brasseries (4 units).
• Elected Best French Restaurant in Marin 5 years in a row by Pacific Sun Magazine
Executive Chef Eurest San Francisco — 2008 to 2011
Executive Chef for the Levis Plaza F&B operation serving over 950 covers each daily .
Chef Owner, Mistral Rotisserie Ferry Building, San Francisco — 2003 to 2008
Developed unique Provencal style rotisserie in a 650 square foot location within the Ferry Building.
Rated best of the Bay and Best Rotisserie by the San Francisco Chronicle.
Chef Owner, Hyde Street Bistro, San Francisco — 1997 to 2003
rated best off the bay 4 years in a row by the examiner.
Chef de Cuisine, The Westin St. Francis, San Francisco - 1995 to 1997
Chef De Cuisine for the fine room of 5-star hotel and responsible for operations of all food and beverage outlets.
Executive Chef, Meadowood Resort, Saint Helena CA - 1992 to 1995
Executive Chef of Relais & Chateau resort, manage a staff of 44. Oversaw all food operations for 3 restaurants all
Stormont fine dining, all day dining at grill as well as private dining, room service and pool Café Operations
Organized and managed 3 wine auctions each serving over 1500 guests. With Paul Prudhomme, Jeremiah tower,
Bradley Ogden, Roland Passot, Hubert Keller, Susan Spicer and Franck brighten
Organize the 50 years off the relais and chateaux with Georges blanc as guest chef
Chef de Cuisine, The Grand Hotel, Stockholm Sweden - 1990 to 1992
Chef of the 2-star Michelin fine dining restaurant and technical consultant of the hotel food and beverage operations.
Silver medal at the for chef of the year competition in Finland
Chef Saucier, Paul Bocuse Restaurant, Lyon France - 1987 to 1990
t Paul Bocuse 3-star Michelin restaurant. Responsible for all sauces, of the restaurant and the “’abbey de Collonges
“banquet and private dining facilities .” up to 500 customers “
Work on the first Bocuse d'or (world chef championship off cooking)