Marc Frias Executive Sous Chef

Marc-Thomas Frias has been working in the culinary industry for the past 18 years, receiving his degree in Culinary Arts in 1997. In addition to being an accomplished pastry chef, through the years Frias has worked in all kitchen environments - from corporate and private catering, to various restaurants, and even non profit organizations. All the while taking the time to learn about creating and working with menus that manage profit and loss, as well as inventory control.

As Executive Sous Chef, Frias is responsible for assisting with the overall kitchen operations and esuring the quality of all products that we use.

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