Chef Marc Taxiera is a Michelin-recognized American chef known for his ingredient-driven Italian and Spanish cooking, his precise technique, and his ability to balance refinement with soul. His work has earned national attention, including USA Today's recognition as one of the best restaurants in America and honors from the Michelin Guide and Wine Spectator.

Marc began his career at the Institute of Culinary Education, but his true foundation was laid at Felidia, where he externed and was hired immediately after graduating. Immersed in the rigor of classic Italian kitchens, he developed a deep respect for sourcing, seasonality, and the craft that transforms ingredients into cuisine.

In 2004, Marc became Executive Chef of Beppe in New York City. There, he refined the philosophy that still guides him today: exceptional food begins with exceptional sourcing. Working closely with farmers, producers, and purveyors shaped the way he builds every dish.

Marc later served as Executive Chef of the Russian Tea Room, leading one of New York's most iconic dining rooms. The role sharpened his ability to deliver precision, consistency, and high-profile hospitality at scale.

Today, Marc is the chef and co-owner of Augustine's Salumeria and Vida in Westchester, NY. At Augustine's, his deeply personal, heritage-driven cooking earned recognition from Michelin, Wine Spectator, and USA Today. At Vida, he explores his passion for Spanish flavors, fire, and global influence.

Alongside his restaurants, Marc is developing a broader personal brand—cookbook, media platform, private dining, wine dinners, and immersive culinary experiences. His philosophy is constant: know your ingredients, honor your craft, and cook with intention.

Marc's cuisine is bold, precise, and deeply personal—shaped by memory, discipline, and an unwavering belief that great food tells the truth about the person who makes it.