Marc's World

What you should know

Name:

MARC TOUTAIN

Occupation:
Executive Chef

Living Place
Hong Kong

Favorite Sport:
Football, Rugby, Formula 1, Cycling, Tennis

Favorite Past Time:
Jogging, Movie, Book, Travelling

Favorite TV Show:
The Simpsons, Rome, Sex and the City, Friends, The Sopranos

Favorite Vacation Spot:
Anywhere with Joyce

I was born on the 11th of November, 1968, in Saint-Claude, a small city in Jura. My parents  Liliane (nee Marchioni) and Michel Toutain moved soon to Granville, Normandie, where I spent the next 17 years.  I was a mediocre student but enjoyed day-to-day life with my parents and friends. Living on the coast gave me the opportunity to concentrate on outdoor activities, like football, swimming, sailing and tennis.

I spent a lot of time with my paternal grandfather and, on my days off from school, we would bottle cider, look after his giant garden, visit farms and make terrine. My mum was an extraordinaire cook, so I know where my passion for cooking came from. (Even though  creativity will be more my piece of cake than making production.) My father got me a job at a small local restaurant (Le Gourmet) during my winter vacation. My only memory from there was taking a souffle straight from the oven with my bare hands, without any towel, and not dropping it, despite the pain, because I didn’t want it to fall. This wouldn’t be my first burn in the kitchen.

I spent three years at hotel school (Lycee commercial and hotelier Maurice Marland in Granville) and graduated with a CAP of Culinary Arts. This was the start of a long journey. My first assignment was at the 1200-room Concorde Lafayette in Paris. The first few months was literally a huge change from the academic world. When I first met my chef, Joel Renty, he said, “You have a school graduation my young man, now you can put in the garbage here you start from scratch” Whoa! What an introduction. At the age of 17, I was still breaking out from the comfort of my childhood, and I hadn’t expected to adapt to such pressure. This first year was an eye-opener. I spent 12 months peeling, cleaning, listening chefs and doing all that was dirty or boring.

Thanks to the help of my dad and my chef, opportunity came knocking at the famous Hotel Lutetia, under the supervision of Jacky Freon, who had been freshly awarded the Bocuse d’Or 87 belong from Concorde Group (from the Taittinger family, who are more famous for their Champagne). I spent a very short time there, as the hotel was undergoing a major renovation. I was unhappy about leaving, but soon moved to the Lido Cabaret on Champs Elysees which, as we all know, is more famous for its shows than its food. After three months, I knew my future wouldn’t be there.

By chance, Le Meridien Hotel Etoile contacted my dad the day I was going back for weekend in Normandie, and this really marked the start of my career. I spent a wonderful year learning much for great people. The team’s approach was totally different from what I had experienced before. It was the meeting place for politicians, film and TV stars as dignitaries. In the middle, I had to do a year’s required military service at a navy base in Cherbourg, where I had the most relaxed job you could imagine as a “Commis au Vivre,” which basically amounted to being in the food receiving office.

I returned to Le Meridien while waiting to be reposted in Boston for almost two years. What young man could dream of a better place to be an expatriate? I was at the Julien restaurant under the guidance of Olivier Roellinger. We had the best brunch for the last God knows how many years, and were ranked among the top-10 hotels in the United States. Our guests ranged from local yuppies to movie stars and singers. But alas, my visa time ran out and it was back to France and Le Meridien Etoile, waiting for my next assignment, Abu Dhabi will be the one (whaou! from US to Middle East) the next 3 1/2 years will move me to more managerial duty under Michel Miraton to supervise outlets wide as (Brazilian, Indian, Russian, Bistro, etc.) 12 of total and more importantly caterer for government event in go to the reception Palace “Al Moushreff” of Sheik Zayied head of UAE — serving heads of states, taking care of the GCC Football Tournament and even catering outside in the desert. (Imagine handling the ice cream!) I will always remember our hard work and friendship. I was also assigned to go to Barhain for the GCC Summit with head of states and royalty.

I suspected my company would send me elsewhere in the Middle East, but I was already feeling that familiar wanderlust and looked towards Asia. I decide to make my own move and ended up as the executive sous chef at the Holiday Inn Golden Mile Hong Kong, where I supervised a renovation. But it was really at the hotel’s Avenue Restaurant that I really developed creativity and had the most fun in the kitchen. I had the most extraordinaire team. Avenue was my baby. It was also here that I  learned the importance and power of PR, thanks to my friend and colleague Tiff. I was also through her that I met Joyce, now my beautiful and understanding wife who I married on the 22nd of October 2006.

I’ve been Executive Chef since 2003, meaning that I’m in charge of the overall hotel kitchen and stewarding operations, as well as working as Hong Kong Stadium’s official caterer. Nothing can be better than this.

What next? I don’t know! Only the future will tell. I will never forget or regret anything. I would like to dedicate all this to my dearest and late Mum. I’m sure she will be happy to see where I come, and what things moved me along in my life.