Chef Marie has been an executive chef in French restaurants, private chef, and caterer for the past 23 years. She specializes in holistic cuisine, healthy gourmet cooking, sugar-free, low carb, gluten-free, macro lifestyle, paleo diet, keto diet, diabetic diet, Mediterranean diet, vegetarian lifestyle, vegan lifestyle, and any restricted diets. Her cooking style is based in French cuisine aromatized with international flavors like Italian, Moroccan, African, Asian, etc.
Chef Marie is an enthusiastic "artist" on the mission of a daily burst of flavor! While proficient in a variety of cuisines and modern cooking techniques, Chef Marie takes into consideration lifestyle, eating habits, dietary diets, food allergies and food sensitivities.
The story behind the passion: A few words from Chef Marie
Welcome to my creative space!
Healthy cooking at the service of foodies
Since 1999, I have been constantly in search of top chef ingredients, influencing trends, and perfecting new cooking skills. I studied at the Montreal's Culinary School titled “Institut Tourisme et d’Hôtellerie du Québec” in Montreal QC. Canada from 1999-2003 with Chef Jean-Paul Grappe whose teachings and inspiring guidance led me to discover the cuisines of the world. I kicked off my career working in restaurant kitchens and establishments, gradually rising to the position of Chef in a 10-year of professional training achievement.
As a business owner since 2003 and chef-owner and founder of MCHEF® since 2009, grassroots business ideas flourish into the new and innovative business of a higher scale of “Chef at Home” services. At the request of loyal customers, I created gourmet-style meals consisting of all natural, allergen-free, low-carb, gluten-free, sugar-free and low in sodium herbs and spice blends that would delight even the most sophisticated of palates into meals and gastronomic menus.
My search as a flavor developer-spice sommelier brought me to discover the infinite possibilities that spices, and herbs can offer. Therefore, I made it a mission of my own to share with all a variety of unique and delectable ethnic blends that highlight the best cuisines of the world and bring awareness in “clean label” quality herbs and spices. The ethnicity of flavors is for me the most beautiful way of discovering the cultures of my environment.
"My mission is inspired by the commitment to ensure the well-being and health of people and to simply improve the quality of life through food, which is one of the key factors in a "flavorful" life.
I enjoy writing books and showcase my favorite recipes.
I have so many great recipes to share with you."
In my quest to expand the mission, I have also specialized in holistic cuisine, with reference to healthy diets and dietary restrictions, allergies, and intolerances. It can definitely provide many health benefits to people.
My passion is taking care of people and being at the service of people by bringing a ray of light and smiles to my community.
I am also a classically trained musician, pianist, singer, under the artist's name MariDo. I offer a discographic set of 7 piano albums that I call "the language of the heart", accompanying music to people for moments of relaxation and meditation. Touching people's hearts, one heart at a time. Certified as a musical accompanist in palliative centers ere, I resonate with music that has its place in the silence raising the vibrations.
I simply follow the flow of life.
Today, I pursued my expertise in Reiki Usui energy work as a healer and instructor, and as self-development meditation practices, author and a speaker. Thus, my messages of integration daily through positive affirmations are supported by the creation of soothing piano and music.
Cooking, Reiki Energy & Music are all related and united...
My entire personal and professional journey has been driven by the need and desire for personal and professional well-being.
I wish to share my learning through healthier food, musical creations, and healing energy teachings, and meditation practices.
I presented masterclass events in London, Lyon and Paris, Milano and Morbegno, Toronto, Madrid, Chicago, Miami, Boston, Los Angeles, New Orleans, and in Las Vegas.
Every day, my will is to share my journey, research, cooking tips and techniques, with the wish to impact the next generations of professionals, chefs, home cooks, foodies and people striving for healthier habits.
Previously, as a Chef Consultant, find few creative projects that I have developed in Las Vegas.
CONCEPT AND IMPLEMENTATION
LA BELLE TERRE BAKERY LAS VEGAS
CONCEPT MENU DEVELOPMENT
NOTORIETY LAS VEGAS
FOOD BAR MENU
COCKTAILS - MIXOLOGY MENU
2008-2017 Gastronomy & Music Dinner Experience
CHOCO-BIJOUX CHOCOLATE CREATIONS