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Chef-opedia Chefs Marc Orfaly Bio
Cooking Style: Parisian Cuisine
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Widely recognized as one of Boston's most talented young chefs, Marc Orfaly's much-anticipated Pigalle restaurant has garnered rave reviews for its sophisticated Parisian cuisine with international accents.

Boston Magazine recently called Marc "one of the top chefs to watch in the country."

After graduating from the Johnson & Wales College of Culinary Arts, Marc pursued his gastronomic education cooking in some of the best kitchens on the East and West coasts.

In Boston, Marc has had the opportunity to train under both Todd English of Olives and Barbara Lynch of No. 9 Park, and has worked alongside Anthony Susi of Sage. Marc has also worked under master chef Joachim Splichal at Patina and with chef-owners Mark Peel and Nancy Silverton at Campanile in Los Angeles. Marc also worked as private chef for the Tisch family in New York City.

Known among his peers for his astute palate, his commitment to authenticity, his insistence on only the freshest and finest ingredients and his enthusiasm for all things culinary, Marc's menu at Pigalle has critics applauding and customers returning for more. The Boston Globe, Boston Magazine, The Boston Herald, and The Boston Phoenix all gave Marc's cuisine rave reviews and praise. Pigalle was just named one of the "Top 10 New restaurants in Boston" by Food & Wine magazine, "Best New Restaurant in Boston" by Bon App├ętit and one of the "Top 25 Restaurants in Boston" by Alison Arnett, food critic of The Boston Globe.

Courtsey: http://www.starchefs.com/chefs/rising_stars/boston2/MOrfaly/biography.shtml
 
 
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