Executive Chef

When a trend enters common vernacular, it can often become cliché. There is no trend following, or cliché in Chef Marc Meyer’s consistent commitment to seasonality and locally produced foodstuffs. For the last twenty years, he has presented ingredient driven cuisine and found that the best products are produced with sustainability of the planet in mind. Chef Meyer finds this to be the cornerstone of modern American cooking with roots stretching across the country. Clearly he struck a chord, in the summer of 2005; Meyer was named one of the “Chefs to Watch” at Gourmet and CityMeals yearly event in Rockefeller Center.

A career full of growth, challenges and accolades has brought him to this point as he continuously works to hone his skills. “I am constantly looking for that essential quality, the essential purpose of my cooking,” states Meyer. At Cookshop, his most recent venture, Meyer presents seasonal modern American cuisine tilting towards the Mediterranean. He presents clean flavors without pretense, which is simultaneously innovative, while satisfying. A true celebration of flavors and seasons is found in his cooking.

Meyer began his career in New York at The Odeon under celebrated chef Patrick Clark. From there, he traveled to Rome, the heart of Italy, where he learned to prepare food using techniques creating maximum flavor. Meyer traded in butter for olive oil and utilized the freshest ingredients available. Whether it was the use of capers and anchovies to add flavor, or preparation of marinade and relishes versus sauces, the time he spent in Italy laid the groundwork for his culinary philosophy and style.

Back in the states, Meyer was tapped by legendary American Chef Larry Fiorgine to cook at An American Place. Soon thereafter, his first executive chef position came at Brasserie Savoy in San Francisco. Not only did Meyer learn how to run a successful restaurant at Brasserie Savoy, he was immersed in the exceptional produce and products available in Northern California. This allowed him to further refine his commitment to seasonally, ingredient driven cuisine. Chez Panisse and Zuni Café to present day continue to be big influences on this chef. “They are hallmarks of re-thinking American cuisine,” he says, “and the largest American influences on my cooking.”

In New York, he worked at Vick’s Cafe on Broome and as a consulting chef for ARK Restaurants in the early 1990s. It was while consulting that Meyer decided he belonged in the kitchen of his own restaurant. Five Points on Great Jones, opened in 1999, and became a mainstay of Greenwich Village. Meyer along with his wife and partner Vicki Freeman created an experience there where excellent food, simply prepared is paired with warmth and hospitality. Six years later, Five Points stays true to its goals and has garnered a following that passionately supports Meyer’s for his pursuit of excellence in honestly presented cuisine.

In addition to opening Cookshop in 2005, Marc Meyer’s first cookbook, “Brunch: Recipes from Five Points,” was published in October by Rizzoli. With the publishing of this book, people nationwide will be able to experience the radically popular brunch items from Five Points.

Marc Meyer’s career has been a natural progression for him as he has evolved to the chef, and the cook, he is today. “You must constantly be evolving and learning in this business,” he says. “I try to use as many sustainable produced products as possible. I feel obligated as a human being to make these choices.” Chef Meyer continues to challenge himself and grow. He comes to food from a humble viewpoint with much respect for the sources, and the flavors. A career full of influences, choices and knowledge are evident in the present cooking of this highly regarded chef. The best is clearly yet to come.
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