Fabrice Marcon
Chef De Cuisine - Larkspur
Fabrice Marcon is a native of France and was trained as a cook in the French apprenticeship system. He began his training at age 14, in classical French style cuisine in 2- and 3-star Michelin restaurants. After his obligatory 3 years in the French military, he returned to France to work in some of Europe’s most respected kitchens: La Chat Botte in Cannes, Beau Rivage Palace in Geneva and Restaurant Paul Bocuse in Lyon. He was sent by Bocuse as Conseille Technique to Grand Hotel Stockholm where he met Betty, an American pastry chef. As husband and wife they moved back to the U.S. where Fabrice worked at Meadowood Resort in the Napa Valley. He was hired to work at the Westin St. Francis in 1994 and moved to San Francisco. In 1997, the desire to make his own food in his own kitchen was too strong and the couple found the Hyde Street Bistro. It was a neighborhood restaurant which fit their needs: small, congenial, focused on traditional bistro cuisine, easy, uncomplicated and simple. Location and the economy made profitability at Hyde Street difficult. When the Ferry Building opened it seemed like a perfect location for Fabrice’s rotisserie concept. The menu at Mistral is Fabrice’s creation, focusing on simple French Provencale-style comfort foods in a fast-food environment. The unique quick-serve concept flourished and contributed to the great success of the Ferry Building as a destination in San Francisco for anyone interested in great food. In 2008, Mistral closed and Fabrice took a position with Eurest Corporation at Levi Straus Plaza in the executive dining room, before coming to Left Bank.
