Marcus, who previously served as the executive chef of The Farm at Brush Creek Ranch in Saratoga, Wyoming, and as the executive chef-owner of famed Atlanta dining institution Watershed, brings more than 25 years of culinary experience and a passion for ingredient sourcing to his new role. Throughout his impressive career, Marcus has established himself as a pioneer in sustainable, community-driven cuisine, and his dedication to his craft inspires aspiring chefs and food enthusiasts alike.

“John Metz and I have closely aligned philosophies and goals when it comes to both our culinary program and how we support our communities and the people around us; I’m thrilled to be joining a company so focused on quality and with such integrity,” says Marcus of working with Sterling Hospitality.

Marcus’ passion for ingredient sourcing is at the forefront of his culinary philosophy. He firmly believes that there is more nuance in the way things are grown than in how they are cooked. He is a staunch advocate for caring for the earth and believes this is the key to creating delicious and ethical dishes.

With Marcus now at the helm, guests at the Woodall can expect an exacting level of care for ingredients and a whimsical celebration of the bounty of the South. An Atlanta native, Marcus has developed close relationships with local farmers. He looks forward to working with purveyors such as Oliver Farms and Our Apothecary for the cuisine at the Woodall.

Before arriving at the Woodall, Marcus oversaw the award-winning dining facility for the Brush Creek Luxury Ranch Collection, a fully seed-to-table property in Saratoga, Wyoming. As executive chef, he was charged with seasonal menu development and implementation, staff training, daily cooking experiences with guests, and large-scale wedding activations.

A third-generation chef, Marcus inherited his joy for cooking from his mother, Annette, who operates a catering company in Atlanta. He studied at the American Culinary Federation and became executive chef at Hennen’s in Chattanooga, Tennessee, before returning to Atlanta in 2014 to become the executive chef at Portofino. In 2018, he took the reins at two-time James Beard Foundation Award-winning Watershed, where he debuted a reimagined menu that offered more experimental dishes alongside Southern classic

Now, Marcus will join Metz as they continue their pursuit to make the Woodall the “neighborhood restaurant that everyone wants in their neighborhood” with the next-level elevated approach to its cuisine and service. In addition to enhancements to the menu, featuring more progressive techniques, guests also can look forward to tasting some of the award-winning Southern-inspired dishes from Marcus’ past in the coming months.

Marcus’ cuisine has garnered attention from National Geographic, Food and Wine, USA Today, the New York Times, and Conde Nast Travel, among others. When he is not working, he enjoys farming, spending time with his family, and giving back to the community. Marcus donates his time to organizations such as Slow Food, Atlanta Community Food Bank, Jewish Family & Career Services, and the American Culinary Federation.

The Woodall is located in Westside Village at Moores Mill at 2260 Marietta Boulevard NW. For more information, please call 404-343-4424, visit thewoodall.com, or follow on Facebook and Instagram.