Marc
Orfaly '90
Chef-Owner, Pigalle
After
graduating from Johnson & Wales, Marc continued his education cooking
in some of the best kitchens on the east and west coasts.
Widely recognized as one of Boston's most talented young chefs, Marc's
much-anticipated restaurant has garnered rave reviews for its sophisticated
Parisian cuisine with international accents.
In Boston, Marc worked at Olives, No. 9 PARK and Sage. He studied under master chef Joachim Splichal at Patina and with Mark Peel and Nancy Silverton at Campanile in Los Angeles. Marc has also worked as a private chef in New York City, and most recently opened Peking Tom’s restaurant as a consulting partner.
Esquire Magazine and Boston Magazine have both named Marc one of the top chefs to watch in the country. His restaurant, Pigalle, has received honors from several publications, including Food & Wine, Bon Appetit, and the Boston Globe.
Known among his peers for his astute palate, his commitment to authenticity, his insistence on only the freshest and finest ingredients, and his enthusiasm for all things culinary, Marc's menu has critics applauding and customers returning for more.
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