Chef: Marcus Van Winden
Restaurant:The Dutch Eatery & Refuge
Your Training/History: I was trained in the Netherlands from the age of 14, attending a specialized culinary school and working in fine dining restaurants, including the 2 Michelin Star restaurant, Interscaldes. I've worked on cruise ships and at several hotels around Tucson including Loews Ventana Canyon Resort and as executive chef of Lodge on the Desert before opening my first restaurant, The Dutch, last year.
Your Specialties: I love to put a modern spin on classic dishes. My background is in French fine dining and I use that background in everything I do.
Why You Became a Chef: I wanted to be a baker, but I realized there was no way I could wake up at 3am everyday. 😁 I love food. I love interacting with people. Being a chef is a great way to express my passion and creativity daily.
Why you think you can win 2018 Iron Chef Tucson: I like to bring food back to the basics, but execute it perfectly. When I am cooking, I try to let the ingredients shine. Plus I'm pretty competitive and think I could show Travis a thing or two.