Chef, Television Personality
A passion for food grew in Chef Gian-Marco Suarez well before he was big enough to see the top of a stove. With Italian and Argentine heritage, Suarez was eating some of the finest grass-fed beef and Roman artichokes when most kids were being served macaroni and cheese. As an adult, Suarez has explored his culinary heritage with travels through Italy—experiencing Rome’s simple elegance, Naples’ comforts, Tuscany’s rustic style, and Florence’s refined flavors. In South America he journeyed in Argentina’s cosmopolitan Buenos Aires restaurants, barbeque “asados” of the pampas, northern reaches of Salta’s indigenous flavors, and the freshest seafood and produce in coastal Uruguay.
Suarez’s own culinary training and experience began with part-time restaurant jobs in high school, where he cultivated his zeal for food, and soon after honed his skills at the Culinary Institute of America—studying classical French cuisine under world-renowned chefs.
After graduation at the young age of 21, Suarez worked at Terrapin Restaurant, a noted bistro in New York’s Hudson Valley which blends New American cooking with global influences. His career then took him to the resort-village of Breckenridge, Colorado where he was a member of the talented culinary staff at the Hearthstone, a favorite of skiers and local’s alike, serving regional cuisine of wild game, fresh seafood and hand-cut steaks.
But Marco—as he’s known to his colleagues, friends and family—decided to move back to the East Coast and dove into the vibrant Boston culinary scene, where he is becoming known among restaurateurs as a rising young star. After a brief stint at Black Fin, Suarez took on a chef position at the infamous Top of the Hub, one of Boston’s finest dining destinations. Within six months of starting there, he was promoted to his first position as Sous Chef, managing a large kitchen staff. The experience Marco gained at the Hub prepared him to take on another Sous Chef role under one of Boston’s favorite local chefs Andy Husbands, at his Tremont 647 bistro. At Tremont, Suarez served “adventurous American cuisine” in the restaurant’s unique open kitchen, a central feature of the dining room, and became a well-respected manager of the restaurant’s staff.
From there, Marco established himself as a talented young leader, and was hired as a founding Sous Chef of Bouchée, one of Boston’s newest and hottest restaurants opened in 2006 by the same owners of other local favorites, Atlantic Fish, Papa Razzi, and Abe & Louie’s. As Sous Chef, Suarez was an integral part of the staff that launched the classical French “urban brasserie” to the notable eatery it is today. While there, Suarez was a charismatic leader of the kitchen’s staff and polished the menu’s offerings—and key player in its current success.
Chef Suarez took his culinary experience to the next level as the Executive Chef at the Eastern Standard Kitchen and Drinks in 2008, in Boston’s Kenmore Square. With his French culinary training, creative, well-rounded, and highly evolved palate, coupled with his leadership experience, Suarez was a natural fit for the Eastern Standard’s highly regarded menu and dining experience.
In 2010 Chef Suarez signed on as the Executive Chef at one on Jamaica Plain’s most loved store front restaurant, Bon Savor. With-in 2 months of starting, Chef Suarez received a 2 ½ star rating from the prestigious Boston Globe food critics in a restaurant otherwise unknow to the rest of the city of Boston. He experimented with flavors on the eclectic fusion menu and built up a large following in the hip Boston neighborhood.
At the end of 2010 Chef Suarez signed on with the Coda Group to consult on the opening of their 2 newest restaurants. Canary Square in Jamaica Plain, and The Salty Pig in the Back Bay. Both restaurants where wildly successful. Chef Suarez honed, his skills of “big picture” restaurant management, while having to wear many different hats in the two very different, and high profile openings only 7 months apart. In 2011 he competed on Food Network’s Chopped.
In January of 2012 Chef Suarez Signed On with High Liner Foods research and development division where he has been for the last 4 years. Here he plans on bringing his years of experience as an operator in the industry, to the manufacturing world, one fish at a time.