+44 20 7647 1888 | www.marcrestaurants.com
Marlon Abela MARC Founder and Chairman
Marlon Abela was born into the world of food and it is this inherent
Until 2000 Marlon Abela was the Executive Vice President of
passion that drives all his work.
the Albert Abela Corporation, the contract catering business
Growing up in the South of France
founded by his now late father, Albert. Marlon gained first-
much of his family’s food was
hand experience and knowledge early on, overseeing this
grown in the garden and as a
multinational enterprise with revenue in the year 2000
result he realised early on the
reaching in excess of US$1.1 billion. The business specialised
importance of using seasonal
in foodservice management for business, education, healthcare
produce and only the freshest
institutions and airlines, as well as ownership of hotels across
ingredients.
the Cóte d’Azur. 2001 saw the launch of MARC Ltd (Marlon Abela Restaurant Corporation) as a result of Marlon’s passion for gastronomy and fine wines. MARC’s aim is to open fine dining eateries as well as more accessible dining venues across London. Coming into its eighteenth year, the MARC portfolio includes Morton’s private member’s club in Berkeley Square, MARC Patisserie & Bakery (wholesale bakery), OW Loeb, Umu restaurant (two Michelin stars), The Square Restaurant (one Michelin Star) and The Greenhouse (two Michelin stars) in Mayfair. Encompassed within the Group is MARC Fine Wines, which recently partnered with renowned wine merchant O. W. Loeb and, like MARC’s restaurants, has strong ties with many of the French wineries and vineyards. Marlon is now based in London full time and lives with his four children and wife Nadya.
After graduating from L’Ecole Hotellière de Troyes, Yvonnick gained experience in Paris working for several Michelin Star restaurants, including La Cantine des Gourmets and Le
Yvonnick Lalle Corporate Head Chef ylalle@marcrestaurants.com
Miraville. He then decided to broaden his horizons by travelling to New York City to work alongside Daniel Boulud. Other international ventures include the French Embassy in Slovenia. Having come to the UK, Yvonnick embarked on working in a series of fine dining establishments such as La Fleur de Sel in West Sussex and L’Oranger in Mayfair, London. In 2004 he then came to Mortons as the Executive Sous-Chef, and was promoted to Executive Chef as of February 2006. Yvonnick’s passion for delivering epicurean excellence across the MARC portfolio, is integral to our success. Yvonnick has now been with the group for 15 and was recently promoted to Group Operations Director. Overseeing the six hospitality businesses within MARC and working closely with founder Marlon Abela.
The restaurant is approached through a serene landscaped garden decorated with stone artworks by British sculptor Emily Young. Elements of the garden are carried into the restaurant with specially commissioned miniature sculptures on each table, as well as in the use of natural materials such as slate, marble and wood, offset inside by the fresh green colour palette. Since 2004, the restaurant has held onto its Michelin star status, and continues to win the praise of food critics, gourmets and wine lovers alike. The Greenhouse remains the pinnacle of excellence and offers the very best in food and wine to its discerning and loyal clientele. With such a focus on quality, it is little wonder that The Greenhouse rivals its competitors as one of London’s finest dining experiences. The Greenhouse has two Michelin stars and is a member of Les Grandes Tables du Monde.
Born in London but raised in America, Alex’s culinary journey started when he worked for the master of French gastronomy, Alain Ducasse, under the direction of Didier Elena and Tony Esnault at Adour in New York. During his time the Manhattan destination received three Michelin stars in 2008 and two the following year. In 2012, Alex built upon his knowledge and skills as Chef de Cuisine at New York ‘hidden gem’, Caviar Russe earning a Michelin star in 2013, a clear highlight and-defining moment in his career.
Alex Dilling
Moving back to London Alex joined at Hélène Darroze at
| Executive Chef
The Connaught where he most recently led the team as Executive Corporate Chef, helping maintain the London restaurant’s two Michelin stars as well as overseeing the Paris site and global events in Japan, Mexico and New York. Alex’s ingredient-led approach to cooking he feel is genetic; having enjoyed his mother’s exceptional home cooked fayre as a child and spending time with his talented grandfather. Together they would scour the markets of San Francisco in search of seasonal ingredients, preparing them to perfection and ensuring their most dominant tastes were respected, served, shared and enjoyed. Alex tries to be as meticulous and precise as possible which has become ingrained in his style today, apparent through the execution of the new menu for The Greenhouse. Alex took control of the kitchen at The Greenhouse in August 2018, once the favourite London restaurant of his very own grandfather.
Coming from Melbourne, Australia and with Jonthans’ family background in Hotels he was exposed to Hospitality from an early age. Assisting with small jobs around the Hotel as a way of earning extra money for summer holidays quickly turned into a lifestyle and something he became fond of. After Jonathan's studies he then joined Melbourne’s most prestigious Hospitality company, Vue de Monde. From working in cafes, bars, bistros & fine dining restaurants the passion grew further, not to mention the experience.
Jonathan Robinson
Arriving in London in late 2013 Jonathan joined the team at
| General Manager
Dinner by Heston Blumenthal and for 4 and a half years’ held positions such as Maître D’hôtel & Restaurant Manager. Working in a large scale 2 Michelin star restaurant helped Jonathan's’ skills with guests and colleagues alike and assisted in gaining an insight into the London Restaurant scene. Starting in September 2018, Jonathan is proud to have joined The Greenhouse as General Manager and look forward to building on the legacy that has been established over the past 40 years.
27A Hay's Mews, Mayfair, London W1J 5NY +44 (0) 207 499 3331
Nestled on Bruton Place, serving Michelin-starred Japanese cuisine, Umu prides itself on the provenance and integrity of ingredients, which are used to create innovative Kyoto influenced dishes. Executive Chef Yoshinori Ishii is involved in every aspect of the restaurant from flower arranging, to 14-16 Bruton Place London, W1J 6LX 020 7499 8881
making the ceramic tableware. He maintains regular contact with Cornish and Scottish fishermen to whom he has taught the humane Japanese method 'ikejime' of fish preparation to preserve the quality of the fish. Each day Umu flies in fresh produce from Japan to ensure Yoshinori’s exacting standards.
Chef Yoshinori Ishii Yoshinori Ishii brings over twenty years of cooking experience to the elegant dishes for which two Michelin Star Umu is famed. As well as being a highly accomplished chef, he is also a skilled fisherman, potter, and calligrapher. Ishii has a rare eye for artful display as well as flavour, incorporating his expertise as not only a chef but also a skilled artist into each dish. Ishii trained for nine years at the three Michelin-starred restaurant Kyoto Kitcho in Japan. Although he was sous chef, he also took responsibility for cultivating traditional Japanese vegetables and preserving and arranging all the cultural assets owned by the restaurant — from flower arranging to tableware. Following his time at Kyoto Kitcho, Ishii then became Head Chef at the Japanese Embassy for the United Nations in Geneva and New York. He then worked as Omakase Chef at Morimoto restaurant, also in New York. During his time there he received the prestigious ‘Rising Star Chef’ award and was a finalist for the Vilcek prize for culinary arts. Together with restaurant owner Marlon Abela, Yoshinorri introduced Kaiseki cuisine to the London dining scene.
At the heart of the Mayfair food and art scene, The Square aims to provoke, surprise and delight. In an evolutionary approach to modern haute cuisine, Chef ClÊment serves artistic dishes with inestimable flair. The new concept reflects an energetic, urban and contemporary attitude underpinned by elegant and luxurious style. The Square takes epicurean excellence to new heights and delivers an unparalleled experience in the established location amongst the capital’s most illustrious art galleries. The minimal, architectural approach to the environment sets the tone of the rarefied experience, in keeping with the style and sophistication found in the menu, food execution and presentation.
Chef Clément Leroy Chef Clément Leroy brings his evolutionary approach to modern haute cuisine transported from Chantilly, France, to Mayfair’s celebrated restaurant The Square. Originally from Romans-sur-Isere situated in the South of France, Leroy serves artistic dishes with inestimable flair, while his cooking style pulls on inspiration from his travels around the world. In France, Leroy had a reputation for discovering, sourcing and championing small artisanal suppliers — something that he wishes to continue. Prior to his move to London, Clément was previously part of the team that helped Guy Savoy’s eponymous Paris restaurant win its third Michelin star in 2002, with whom he worked for ten years. Clements’ signature menu at The Square showcases some of the chef’s favourite autumnal ingredients, including signature dishes: Hand-picked Devon crab with beetroot, iced coral, cardamom; Seared Orkney scallop marsala, hazelnut, green coffee bean; John dory with celery, sea urchin, and lychee.
Chef Aya Tamura Chef Aya Tamura’s latest venture sees her transported, alongside husband and Executive Chef Clément Leroy, from Chantilly, France, to Mayfair’s celebrated restaurant The Square. Originally from Tochigi, Japan, where she was born in 1981, Tamura serves intricate dishes with a cerebral flair, combining unusual flavours which challenge and inspire. Prior to her move to London, Tamura held the position of head pastry chef at Auberge du Jeu de Paume in Chantilly, a title that succeeds a long list of positions in Michelin starred pastry kitchens across the world. Tamura’s debut menu at The Square showcases some of her most intricate and artistic desserts, including signature dishes: Sweet white potato confit, gardenia, grapefruit, honey ice cream; Chocolate grand cru, pistachio, red shiso; Trinket box, quince, beer, charcoal meringue and the show-stopping Salt-baked pineapple, kombu, coconut, salted butter ice cream.
THE SQUARE 6-10 Bruton Street Mayfair London W1J 6PU +44 (0) 207 495 7100
Mortons Club is one of London's most exclusive members clubs. With its prestigious and central location overlooking the gardens of the fashionable Berkeley Square, you can expect Mortons Club to give exceptional service with a standard of food and drink second to none. The Grade II listed building was built in 1823 and was at one time the private residence of the Chancellor of the Exchequer.
The first-floor restaurant is undoubtedly one of the most striking dining rooms in London. The seasonal cuisine is perfectly complemented by the 2,200 bin wine-list, and with Mortons Club 28 Berkeley Square
its picturesque balcony for al fresco summer dining or smoking a cigar, the restaurant is at the very heartbeat of
Mayfair London
the house. On our ground floor is an impressive bar
W1J 6EN
overlooking Berkeley Square and serving a vast array of
+44 20 7499 0363
cocktails. Mortons also has a top floor Clubroom which members may book for private hire or use to conduct meetings or work.
Dario has been with MARC Group for almost 10 years and is the Head Chef of Mortons Private Members Club. The Mortons menus take inspiration from Dario's upbringing in Portugal, where he experimented with shellfish and local produce whilst discovering his passion for cooking. Dario studied Culinary at the Evora Catering School alongside some of the most renowned chefs in Europe and then gained experience working in some of Portugal's most prestigious hotels. Now, Dario's cuisine is enjoyed daily
Dario Avenca | Head Chef
by refined clientele in Mayfair, where his guests await his monthly menu changes.
Leonardo has been with MARC Group for Almost 8 years and is General Manager of Morton’s Club. Leonardo has worked in the restaurant industry for over 25 years. Spending nearly 18 years with the Michelin star Zafferano in Knightsbridge, having worked his way up to restaurant manager. Before joining MARC Group Leo worked on other prestigious Mayfair openings and brings a wealth of experience to his role within the group.
Leonard Hoxha | General Manager
MARC Patisserie & Bakery produces fine breakfast goods such as breads, pastries, in addition to freshly made chocolates, elaborate cakes and patisseries. Our Patisserie & Bakery supply many of London’s finest establishments, including Michelin-starred restaurants, five star hotels and Morton’s Private Members’ Club. Unit 10 Perivale Park
Central to this is our philosophy of using fresh, seasonal
Industrial Estate
ingredients and state-of-the-art technology to create a range
Horsenden Lane South
of products which combine classical French technique with
Perivale UB6 7RH
the avant-garde.
+44 (0) 20 7101 2550
The MARC Group acquired heritage wine merchant OW Loeb in 2014. MARC founder Marlon Abela is a renowned personal collector of wine, so the purchase of Loeb was a natural fit to the group.
OW Loeb assists with the supply of the extensive cellars and wine lists of the groups’ business situated in Mayfair — The Greenhouse, Morton’s, The Square and UMU. OW Loeb specialises in Burgundy region wines and its’ clients range from private collectors to fine dining establishments. Loeb was founded in 1874 in Germany by Sigmund Loeb, an esteemed wine trader. The business was family run and relocated to London in 1948. The business has 145 years of rich history and heritage, during 2018 the team at Loeb have been carefully crafting the future of the business to ensure the legacy continues. The portfolio of wines continues to grow and Loeb works with approximately 200 producers from around the world, ensuring there is a vast selection of fine wines for both consumers and collectors.
Cellaring Most of O.W. Loeb’s activities is focused on the on-trade sector (50%) with the rest equally shared between the off-trade (25%) and private clients (25%). With a strong presence in restaurants, the wines gain exposure to a larger audience than if we were purely private clients minded. With the restaurants and sommeliers in mind, O.W. Loeb wants to be the provider of a rare commodity on today’s restaurants scene: mature wine and has decided to reserve a small part of its allocations for cellaring. These wines are aged in LCB’s temperature-controlled warehouses and are released at a later stage, enabling restaurants and sommeliers to enrich their wine lists with mature bottles
+44 207 234 0385