Chef Marc Johnson believes that we eat with our eyes first, then with the rest of our
senses. His thoughtfully presented California cuisine involves simple, flavorful and
balanced dishes made with the season’s highest quality ingredients.

Before he became a professional chef, the native Angeleno was drawn to making food
that tastes just as good as it looks. As a child, Chef Marc independently created after-
school meals in his mother’s kitchen and perfected his first dish, shepherd’s pie, during
a fourth grade cooking class. In high school, he enrolled in culinary arts every semester
and consistently aced the class.

After graduating from the California Culinary Academy in San Francisco, Marc pursued
his culinary passion in restaurants and hotels throughout Southern California, from La
Jolla to Beverly Hills. He honed his charcuterie-making skills at Waterloo & City in
Culver City and now makes his own charcuterie at home as a hobby. Chef Marc headed
up kitchens at Haven Gastropub in Pasadena and Wood & Vine in Hollywood before
joining Pelican Hill Golf Club’s signature restaurant, Pelican Grill, in late 2016.