Executive Sous Chef

Marck Banagan

Born and raised in Hercules, California, Marck Banagan fell in love with cooking at a very young age. As a child, he spent weekend mornings in his grandmother's kitchen helping her prep for large, elaborate family meals. Her passion for cooking and sharing food was contagious. Marck treasured every moment spent with his grandmother and appreciated learning her techniques and secret recipes. Her Filipino style cuisine made a lasting impression on Marck. He carries that with him today as he creates dishes that are extremely beautiful to look at and delicious to eat. His greatest culinary reward comes when he has made a lasting impression - creating a dining experience that lingers long after the meal has been enjoyed.

Marck began his professional culinary career in 2012 at Ella Dining Room and Bar in Sacramento, California. He started working as Chef de Partie and was later promoted to Sous Chef. In 2013, Marck accepted a position as Executive Chef at Selland's Market-Cade in El Dorado Hills where he worked for two years. Hungry for a new challenge, in a very culinary-focused city, Chef Banagan moved to San Francisco in 2015. He began working as Sous Chef at Michael Mina's Bourbon Steak, located in The Westin St. Francis on Union Square. In Janurary 2016, Marck made the move to Tacolicious as Executive Chef of the local hot spot in the North Beach neighborhood of San Francisco. In October 2016, he joined the Palace Hotel as Executive Sous Chef.

In his Palace role, Marck manages a staff of 60 and oversees culinary production for three award-winning restaurants, banquets, and in-room dining. Marck's style combines his classical French training with Mediterranean influences. He is known for his wonderful seasonal cuisine that is simple yet elegant. Marck enjoys being around food all day and feels most at home when cooking in the kitchen. Whether he is preparing his Grandmother's Filipino Paella, an exquisite locally sourced dinner for his Palace guests, or making his "go to" favorite whole roasted chicken with bean cassoulet - Marck puts his heart in every dish he creates. That passion is seen on every plate and enjoyed with every bite. Marck is a true foodie whose love of the trade inspires his culinary team and delights his guests.

Marck attended The University of California at Davis where he earned a BA in Psychology in 2006. In 2007, he graduated from The Culinary Institute of America, Greystone in St. Helena with a CA A.O.S. in Culinary Arts. He completed his externship at the Ahwahnee Hotel in Yosemite, California.