Marck Banagan has been appointed Executive Sous Chef at The Palace Hotel, a Luxury Collection Hotel in San Francisco
The Palace Hotel, a Luxury Collection Hotel in San Francisco is proud to announce Marck Banagan as Executive Sous Chef. Marck comes to the Palace after holding the Executive Chef position at the local hot spot Tacolicious, located in the North Beach neighborhood of San Francisco. Marck began his professional culinary career in 2010 at Ella Dining Room and Bar in Sacramento, California. He started working as Chef de Partie and was later promoted to Sous Chef. In 2013, Marck accepted a position as Executive Chef at Selland’s Market-Café in El Dorado Hills where he worked for two years. Hungry for a new challenge, in a very culinary focused city, Chef Banagan moved to San Francisco in 2015. He began working as Sous Chef at Michael Mina’s Bourbon Steak, located in The Westin St. Francis hotel on Union Square. In January 2016, Marck made the move to Tacolicious and in October 2016 he joined the Palace Hotel. In his Palace role, Marck will manage a staff of 60 and oversee culinary production for 3 award winning restaurants, Banquets and In Room Dining. He looks forward to incorporating his style into the Palace menus and inspiring cooks to experiment with ingredients to create memorable dishes. Marck attended The University of California at Davis where he earned an A.B. in Psychology in 2006. In 2007 he graduated from The Culinary Institute of America, Greystone in St. Helena with a CA A.O.S in Culinary Arts. He completed his externship at the Ahwhanee Hotel in Yosemite, California.
