Chef
Phone:
630-632-8999
Email:
[email protected]
Chef Marshall Ziehm began his culinary journey at the young age of 14 attending The Academy of Hospitality and Tourism, developed in 1949 to educate aspiring culinarians in the hotel and restaurant industry. Chef Ziehm continued his education, graduating from The Western Culinary Institute, and the prestigious La Varenne, in Chateau Du Fey, Burgundy France. Chef Ziehm spent a number of years cooking in Michelin Star restaurants in Europe, such as Restaurant Paul Bocuse, and Restaurant Georges Blanc, to name a few. Chef Ziehm’s culinary career has taken him all over the globe, from Europe, to South Africa, Central America, South America, and Mexico. Chef Ziehm’s travels resonate in his farm to table, and nose to tail cooking. His approach is minimalistic, choosing the best product available, and letting it be the star of the plate. Chef Ziehm is excited to take the helm of French Creek Golf Clubs kitchen, having an on property, garden, producing heirloom vegetables, edible flowers, and fresh herbs, as well as fruit bearing trees and micro greens, to draw from. Chef Ziehm is excited to bring a dining experience to the members and guests of French Creek, that matches the inherent beauty of the club itself.
