“I am inspired by natural pure flavors” says Syd, “I enjoy creating dishes with Asian & Southwestern influences”. - El Vocero 2007
Syd Marshal started his professional career in Austin, Tx; developing a passion for cooking at a young age. Prior to landing a apprenticeship, under Chef Janet Chaykin (Whole Foods Market Chef) at Jean Pierre’s Upstairs, Syd worked as a Private Chef for the Delta Zeta Sorority. This lent him the opportunity to spend summers working with a camp for chronically-ill children, Moncrief Mountain Ranch in Lake City, CO. After completing his training, relocated to Colorado to work more closely with the camp and take over as Executive Chef & Co-Director of Moncrief Lodge. The lodge hosted weddings, corporate retreats, family vacations and Carson View Grill (the lodges public restaurant).
“Working with the kids at Moncrief was one of the most rewarding experiences of my career.”
Wanting to expand his culinary knowledge, he started self-study of Asian cuisine. It was trying sushi for the first time that started a new direction in his career. Seeking out a sensai to train with took him to Santa Fe, NM and the opportunity to study under Sushi Master, Toru Kumuro (originally from Sapporo, Japan) at Shohko Cafe. In 2001, he was awarded “Best Of” by Santa Fe Reporter for his Texas TnT roll; a unique sushi roll with a southwestern flair consisting of fresh Ahi Tuna with tempura green chile, avocado, cilantro and spicy sesame sauce. In the years following he continued his studies with both Japanese and Korean Sushi Masters. His studies and travels eventually brought him to Southern California, San Diego; where he took over as Sushi Chef for Market Restaurant in Del Mar, CA (2008-2011).
“I consider myself a ‘non-traditional Sushi Chef, incorporating my Southwestern influences into my creations”
During his career, Syd has worked in a variety of areas in the culinary field. Operating Zen Catering for several years (Santa Fe, NM), working with a private club; Las Campanas, teaching cooking classes (specializing in sushi), consulting with restaurants in opening sushi bars and developing menus, providing private chef services and training chefs new to the field. He has had the opportunity to cook for and meet celebrities and public figures, such as; John Travolta, Gene Hackman, President Bill Clinton, Adam Sandler, Governor Rick Perry cartoonist, Charles Barsotti and most recently as a Private Chef for one of the San Diego Chargers. Syd has worked with several of the top restaurants and caterers of San Diego; Pamplemousse Grille, Toast catering, Convivial catering, Guiseppe Fine Catering, Cork & Platter, Eco catering, Coast Catering and Sushi Foods. Currently working with Big City Chefs (private Chef services).
“The decision to become a Chef has been the most rewarding thing I have ever done for myself.”
ZAGAT RATINGS & REVIEW
“Culinary innovator” Carl Schroeder “makes magic” at his “hot spot” located near farms in Del Mar, where “fresh-as-can-be” ingredients “drive the ever-changing menu” of “sophisticated”, “perfectly balanced” Californian “flavor explosions” that are rated No. 1 for Food in the San Diego Survey; a “killer” boutique wine list, an “attentive, smart” staff and a “contemporary” interior featuring a “lively”, “see-and-be-seen” atmosphere are other reasons it’s roundly declared a “not-to-be-missed” experience fully “worth the splurge”; P.S. it also boasts a “top-notch sushi bar.”
CALIFORNIAN RANK:1 of 69
DEL MAR RANK:1 of 23