Marcus graduated with a degree in Culinary Arts from the Culinary Institute of America (CIA) Hyde Park, New York. Since then he has worked in Alaska at a private Hunting and Fishing Lodge. Following Alaska, he returned to his home state of Texas to work as the Sous Chef under acclaimed Chef Gerard Thompson at Rough Creek Lodge. His travels then took him to the Canlis restaurant in Seattle, Washington where he had the good fortune to work under Chef Jason Franey. Marcus then traveled to Vail, Colorado and was a part of the opening team of the Four Seasons, working under Chef Jason Harrison.

Most recently Marcus was the Executive Chef at Neighborhood Services in Dallas, Texas. He now lives in Arlington with his wife Emily and 4 month old daughter Henley.