Meet the chef Concoce al Chef
CHEF MARQUIS LÓPEZ
THE OUTGOING, ELDEST CHILD OF FIVE TO A SINGLE MOM!!
MY PASSION IS FOOD, THEN PEOPLE BECAUSE FOOD CAN NEVER DISAPPOINT YOU!!!
MY CULINARY JOURNEY BEGAN AT THE AGE OF 17 WHEN I STARTED COOKING FOR MY DIABETIC GRANDMOTHER, WHO WAS HOSPITALIZED, AFTER HER HEALTH DECLINED FROM THE OVER-CONSUMPTION OF FRIED & FATTY FOODS. ONCE SHE RETURNED HOME, I IMMEDIATELY TOOK OVER THE KITCHEN! WATCHING HER GO THROUGH THAT TRAUMATIC MOMENT AWAKENED SOMETHING IN ME AND I IMMEDIATELY ELIMINATED SALT & SODIUM, FATTY OILS, AND FRIED FOODS COMPLETELY FROM OUR DIETS. SO, THAT MOMENT SHAPED THE REST OF MY LIFE!
AT THE AGE OF 19 I WAS PRESENTED WITH THE OPPORTUNITY TO ENROLL INTO CALIFORNIA CULINARY ACADEMY IN SAN FRANCISCO, CA- WHERE I LEARNED A GREAT DEAL ABOUT THE CULINARY FIELD, PROCURING AN ARRAY OF CULINARY SKILLS & KNOWLEDGE UNDER THE MENTORSHIP OF INSPIRATIONAL CHEFS.
( MET CHEF ROBERT IRVINE & MARTHA STEWART- AWESOOOOME! )
AFTER MOVING TO SAN FRANCISCO, I WORKED AS A COOK FOR CELEBRITY CHEF RICK BAYLESS AT FRONTERA FRESCO... I LATER WENT ON TO WORK AS A DIETARY AIDE AT KAISER PERMANETE & MARIA PARHAM HOSPITALS, A KITCHEN ASSISTANT FOR PAULA LEDUC FINE CATERING IN EMERYVILLE, THE CATERING COORDINATOR FOR GLOBAL GOURMET CATERING IN SAN FRANCISCO, CA & THEN LATER AS A COOK SUPERVISOR AT CAMP MATHER IN YOSEMITE NATIONAL PARK.
NOW THAT I HAVE BEEN MENTORED & ACQUIRED FURTHER CULINARY PROFICIENCY, I HAVE RELOCATED TO LOS ANGELES, READY TO CHANNEL ALL THAT I HAVE ENDURED TO FOCUS ON MY OWN BUSINESS:
MARQUIS LÓPEZ CATERING &FRNDS! -'WHERE OUR MAIN FOCUS IS YOU!'
THE OUTGOING, ELDEST CHILD OF FIVE TO A SINGLE MOM!!
MY PASSION IS FOOD, THEN PEOPLE BECAUSE FOOD CAN NEVER DISAPPOINT YOU!!!
MY CULINARY JOURNEY BEGAN AT THE AGE OF 17 WHEN I STARTED COOKING FOR MY DIABETIC GRANDMOTHER, WHO WAS HOSPITALIZED, AFTER HER HEALTH DECLINED FROM THE OVER-CONSUMPTION OF FRIED & FATTY FOODS. ONCE SHE RETURNED HOME, I IMMEDIATELY TOOK OVER THE KITCHEN! WATCHING HER GO THROUGH THAT TRAUMATIC MOMENT AWAKENED SOMETHING IN ME AND I IMMEDIATELY ELIMINATED SALT & SODIUM, FATTY OILS, AND FRIED FOODS COMPLETELY FROM OUR DIETS. SO, THAT MOMENT SHAPED THE REST OF MY LIFE!
AT THE AGE OF 19 I WAS PRESENTED WITH THE OPPORTUNITY TO ENROLL INTO CALIFORNIA CULINARY ACADEMY IN SAN FRANCISCO, CA- WHERE I LEARNED A GREAT DEAL ABOUT THE CULINARY FIELD, PROCURING AN ARRAY OF CULINARY SKILLS & KNOWLEDGE UNDER THE MENTORSHIP OF INSPIRATIONAL CHEFS.
( MET CHEF ROBERT IRVINE & MARTHA STEWART- AWESOOOOME! )
AFTER MOVING TO SAN FRANCISCO, I WORKED AS A COOK FOR CELEBRITY CHEF RICK BAYLESS AT FRONTERA FRESCO... I LATER WENT ON TO WORK AS A DIETARY AIDE AT KAISER PERMANETE & MARIA PARHAM HOSPITALS, A KITCHEN ASSISTANT FOR PAULA LEDUC FINE CATERING IN EMERYVILLE, THE CATERING COORDINATOR FOR GLOBAL GOURMET CATERING IN SAN FRANCISCO, CA & THEN LATER AS A COOK SUPERVISOR AT CAMP MATHER IN YOSEMITE NATIONAL PARK.
NOW THAT I HAVE BEEN MENTORED & ACQUIRED FURTHER CULINARY PROFICIENCY, I HAVE RELOCATED TO LOS ANGELES, READY TO CHANNEL ALL THAT I HAVE ENDURED TO FOCUS ON MY OWN BUSINESS:
MARQUIS LÓPEZ CATERING &FRNDS! -'WHERE OUR MAIN FOCUS IS YOU!'