About Marcus Jacobs
Marcus began cooking professionally in his native Ohio at the age of 18. He trained under local Chef Alana Shock until he moved to California where he worked for Chef Judy Rodgers at San Francisco institution Zuni Cafe. After leaving the Bay Area he traveled through Southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the States he found himself in New Orleans which would soon become his home. Working under Chefs Donald Link, Ryan Prewitt, and Rebecca Wilcomb, Marcus spent seven years at Herbsaint Bar and Restaurant; eventually rising to become the Executive Sous Chef before leaving to follow his dream of opening Marjie’s Grill.