Some chefs cook. Some chefs lead. Some chefs build entire kitchens, cultures, and menus from the ground up.

Marc is all of the above. From the moment he stepped into Hill House Group, Marc brought intensity, creativity, and a level of standards that pushed all of us forward. He’s the kind of chef who doesn’t just want things to be good — he wants them to be exceptional. Every plate, every service, every detail.

 

And while the job can be full on (and let’s be honest… sometimes slightly chaotic), Marc thrives in it.

“My job can be incredibly challenging and stressful at times — but it’s very rewarding. Satisfying lots of happy, hungry customers with the food that we make — that’s the goal every day.”

 

That’s what drives him. Not ego. Not shortcuts. Just the pursuit of great food and happy guests. But behind the standards and the fast-paced kitchen energy, there’s also something else Marc values deeply — the people.

“I also love that we genuinely feel like a family… a dysfunctional family… but still a family.”

 

And honestly… that sums us up pretty well.

When it comes to food, Marc keeps it real. No overthinking. No fluff. Just proper, satisfying dishes done right.

 

Favourite menu item?
👉 Lamb omelette at Farm House.

 

“It existed before I joined, but it’ll never come off the menu. It’s farm-style through and through. Lamb is a must on any good Kiwi menu — and having it for breakfast is a bit of a twist. Plus… it’s a mighty generous portion.”

 

And spare time?

“Spare time? What’s that?”

 

Marc has been instrumental in shaping what Hill House Café and Farm House Café are today — from the menus you love to the standards behind the scenes. 

 

And right now, he’s leading the development of our Mother's Day High Tea experience across both venues, working closely with the team to create something truly special.

 

Marc, you’re an absolute powerhouse — and we’re lucky to have you leading the charge.