Private Chef Marcus Marcus

After many years working at Ocotillo in Phoenix, I have now started my own personal pop-up called Kindelay where I take over and collaborate with kitchens across the valley such as Central Records, Gracie’s Tax Bar, and Chopper John’s. Kindelay is my grandmother’s maiden name. As a quarter San Carlos Apache and a quarter Mexican I fuse these two sides of my culture to create modern regional Mexican food with expanding roots into indigeneity. I also am responsible for weekend dinner services at Central Records where this month you will find things like oysters with Fresno mignonette, winter citrus salad, smoked porchettta with salsa verde, roasted baby potatoes with bomba sauce and picked mustard seeds. I’m wanting to break out of the restaurant scene and be part of making a family’s life more wholesome through food.

For me, cooking is...

Cooking is poetry. With a degree in philosophy and poetry I’ve fallen in love with the creative discipline of cooking & its transformative properties.

I learned to cook at...

I learned to cook on the line and at home with many cookbooks from the French Laundry, Jeremy Fox’s On Vegetables, and Mexico from the Inside Out, etc