Executive Chef Marcus Twilegar was born and raised here in San Diego. As a child he learned his way around the kitchen in his fathers restaurant. His grandparents live on an acre of avocado, citrus, and various produce, that he helps maintain till this day. Growing up in a family that loves food molded Marcus’ passion for cooking.
Marcus moved to Las Vegas after high school and worked at Japonais as part of the front of the house, where he gained the knowledge to operate in a high volume fine dining restaurant. He spent four years working in the Las Vegas industry and decided to go back to his roots.
Marcus developed most of his culinary skill set working under Pete Balisteri of Tender Greens and Jeff Jackson of The Lodge at Torrey Pines. Being a San Diego native, Marcus utilizes his knowledge of local sustainable product and techniques to deliver his perception and appreciation of food.