Born and raised in Michigan, Marcus Haight earned his culinary arts degree at Schoolcraft College in Livonia, Michigan. Marcus left Michigan to work at some of the top French restaurants in the United States. At the time there were only 13 Mobil Travel Guide Five Star Restaurants in the country. Haight worked at 4 of them. He started at the Greenbrier working under the guidance of Hermann Rusch and Rodney Stoner. From there he trained for three years at La Maisonette in Cincinatti, Ohio under the tutelage of Chef George Haidon. Then he left to work for the infamous Jean Banchet at Le Francaise in Wheeling Illinois. After three years of training in all facets of the kitchen, Marcus went to Le Bec Fin Restaurant as Chef de Cuisine. He worked for three years in this Philadelphia restaurant under the careful eye of George Perrier.
Making it to the Top
Upon returning to Michigan, Haight served as Chef de Cuisine at the Lark Restaurant in West Bloomfield, Michigan for 17 years. In his tenure, the restaurant won 71 local and national awards. He maintained a Mobil Guide Four Star rating at the Lark for 17 years. He also won Top Table Awards from Gourmet Magazine for 7 straight years, Bon Appetit Magazines Top Ten Restaurants in the Country in 2000, and for 13 years maintained a Four Diamond Award with AAA. In 1994, Conde’ Nast Travel Magazine rated the restaurant #11 in the country. In 1995, the restaurant was named #1 restaurant in the country.
Awards and Achievements
Haight has competed in over 25 Food Competitions in his career. He received 24 First Place Awards and 4 Best of Show Awards. He also received special awards from Acadamie Culinaire de France and Culinarian’s Home Foundation. He competed in the American Culinary Gold Cup / Bocuse d’Or in 1992. He received a First Place for his Seafood Platter, Third Place for his Beef Platter, and won Third Place Overall.
Marcus Haight became certified in 2002 as both a Certified Executive Chef and a Certified Executive Pastry Chef. In 2003, Marcus became a Culinary Arts teacher at Schoolcraft College in Livonia, Michigan. He is presently teaching Advanced Pastry 2 and Butchery classes.
Marcus Haight has continued to refine his skills and learn cutting edge techniques. He has worked in the kitchens of Taillevent, Carre des Feuillants, and Ledoyen Restaurants in Paris. In 2010, he took classes in advanced chocolate and pulled sugar techniques with Ewald Notter at the Notter School of Pastry Arts in Orlando, Florida. In 2011, Marcus returned to Paris, France and took Master Classes at the Ecole Lenotre.