A native of Cleveland, Ohio, Marion Smith enrolled at The Culinary Institute of America in Hyde Park New York and embraced his new career with passion. Upon graduation he worked at Geracis, James Tavern, and The Cheese Cellar. He then went on to secure a position at Classics inside the Omni International Hotel in Downtown Cleveland as the Executive Chef.
Marion has been on the Board of the March of Dimes “Healthy Babies”, Member of the ACF Cleveland Chapter, Instructor at Lorreta Pagini School of Cooking and Zona Spray Cooking School. Chef Marion has also won many awards for his cuisine.
When asked about himself, Chef Marion is a bit reticent. But he finally admits that he does have specialties; he really likes preparing international food dishes and leans toward Italian, Chinese and French Cuisine. He feels like the classical dishes always come back, that diners will try new trendy, even faddish foods, but after time they will return to the classics.
Marion’s career goal was to have his own restaurant called Marion’s. This dream has come true through the concept of Marion’s Mediterranean Restaurant and Tapas Bar. Chef Marion’s philosophy is that “A wonderful meal is like a symphony; of course, the chef is the conductor…but all the beautiful music comes from the orchestra which is his staff.”
He prides himself on making sure that by the end of the meal that he has surpassed his guest’s expectations. Marion’s Mediterranean Restaurant brings all of the chef’s talents together in one menu. His story is not over yet…
© Marion's Mediterranean 2018