For Marc, cooking has never just been about food, it’s always been about service. His journey from the kitchens of Michelin-starred restaurants in Paris to volunteering at Meals on Wheels Southern Highlands has been a constant reminder of how powerful food can be in nurturing both the body and the spirit.

“Cheffing is like riding a bike,” he says. Even after 28 years away from professional kitchens, Marc’s love for cooking has never faded. It’s a craft he believes is rooted in care. “If you put some love into food, you’ll get far better results than just following a recipe.”

That’s the philosophy he carries with him, whether he’s cooking the sauce for Queen Elizabeth II’s lamb, or preparing meals for those in need.

Marc’s career has spanned continents, from the Ritz in London to high-end resorts in Australia and South Korea, but it was during the pandemic, when he found himself redeployed to nursing homes, that his focus shifted. "I got a taste of community," he reflects. "Helping people, especially in tough times, became more rewarding than anything else."

When he stumbled upon Meals on Wheels, he saw it as a way to give back to the country that had welcomed him with open arms. Volunteering as a chef, he prepares meals with the same dedication he once reserved for fine dining. "I love knowing that someone is enjoying a healthy, nutritious meal," he says. The sense of pride in nourishing others is what keeps him coming back.