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Chef Marcus joined Tommy Bahama in 2010 as the opening Chef for the Laguna Beach Bar & Grill. In November 2014, he moved to Tommy Bahama Island Grille in Newport Beach. Born and raised in Southern California, Lage is a multi-experienced and respected Chef who has been honing his craft since he began his career more than a decade ago. In 2005, he was tapped by his mentor Chef Chris Garnier to work as a line cook at the well-known fine dining restaurant Roy’s in Newport Beach. In 2008 he was promoted to executive sous Chef at Roy’s. Chef Marcus attended the California School of Culinary Arts in Pasadena and graduated from Irvine Valley College.
Chef Marcus draws his inspiration and love of cooking from his parents who encouraged him to start at a very young age. His earliest memories are of making breakfast and a Lemon Meringue pie with his father. He was cooking full meals by the time he was eight years old. Chef Marcus believes that cooking is following your passion but also all about having fun, smiling and laughing too. He entertains his staff daily and keeps them positive and upbeat.
Flavorful stocks, Hawaiian sea salt and good wine are a must in Chef Marcus’ kitchen along with his very sharp knives. Give him these and he will give you an experience to remember. His best advice for cooking at home is to be ambitious and learn from all accomplishments and failures, but never stop trying and definitely never stop having fun.
Chef Marcus expects an increased use of pork and poultry as beef prices continue to grow. In California, he sees an increased use of bone marrow since Foie Gras is no longer being used.
When Chef Marcus isn’t directing the kitchen at Tommy Bahama he likes to RELAX with his family and friends, work in his garden and of course, cook a lot!
