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Full-Service
Contemporary, Catering Company
ONTHEMARC creates memorable and refined, well-executed events using thoughtful planning, warm and caring service and consistent menu delivery and execution.
Events range from small, highly customized creative parties to large corporate functions. The majority of OTM clientele resides and/or operates in the Tri-State Area, including some of the Tri-State Area’s most discerning residents and companies.
Corporate clients include Fortune 500 companies such as Netflix, Synchrony Financial, Tesla, JLL, and Oracle as well as nonprofits such as the Boys & Girls Club, Habitat for Humanity, American Heart Association, and Audubon Greenwich.
ONTHEMARC offers extensive experience in off-site catered events and venue management
Marc worked in over twelve restaurants from 2000-2003, ranging in style from French fine dining establishments to corporate cafeterias. Upon graduating from The Culinary Institute of America in Hyde Park, NY in 2005, he worked as a Private Chef, preparing meals and curating small elaborate dinner parties. Some of his most notable clients included Robin Williams, Rob Burnett, and Alan Houston.
Marc was named one of the Most Innovative Chefs by The Greenwich Wine + Food Festival and his career and company have been covered in Stamford Magazine, Martha Stewart Weddings, LOOK, Serendipity Magazine, and more.
In 2018 he published his first cookbook, Beginnings: How the Party Started, which focuses on his inventive passed hors d’oeuvres and includes small vignettes about how the company came to be. The cookbook received a 2020 IACP award in the self-published category.
Marc is not only a leader in his industry but also in his community. He has donated food and time to many local non-profits and his company provides meals for the homeless in his hometown each Thanksgiving. He is part of a local group of entrepreneurs that raises and donates funds to a charity each year. In 2019, he established the ONTHEMARC Young Caterer’s Scholarship at the CIA to help promote the catering industry to rising chefs.
Providing Hospitality We Are Proud Of.
Our tightly-knit, high-impact team consists of abundant talent in every facet of hospitality, business, and marketing. We pride ourselves on our agility, collaboration between departments, and love for the work we do. The company is divided into the following departments: Sales & Production, Culinary & Warehouse, and Strategy & Culture.
ONTHEMARC has 37 full-time employees and more than 400 part-timers.
Though we are among the most accomplished caterers, we believe our commitment to execution is what sets us apart. From the beginning of an inquiry, we approach event planning through the lens of how we’re going to successfully execute the client’s goals in the field.
Our principal focus as a company is the integrity of our execution.
My most memorable meal is going to Estela in New York City with my fiancee, Paige, on one of our first dates. It was already my favorite restaurant and I get excited every time I go, but on this particular night the food and service were "extra" perfect and they took really great care of us, so much so that I could focus entirely on my date. I think they really understood what was going on and hit all the right notes and made the occasion so special for us.
- XAVIER, Culinary
The first food memory that sparked my love of all things culinary & hospitality were our family vacations in Maine as little girl and enjoying fresh from the water steamed lobsters. From there my curiosity to try anything new has never failed. Since then, the food bites that have impacted and kept my love of food alive all of these years have been my first bite of fois gras, the most perfect appetizer of miso poached king crab leg and a former colleagues salted caramel fudge. Trying to recreate and share these flavors with those that I love simply warms my heart!
- AMANDA, Sales
One of my most unforgettable meals has to be Marea’s Fusilli with Octopus and Bone Marrow in NYC. To a seasoned NYC foodie, it might sound cliché, but I can truly credit this dish as one of those transformative moments that deepened my love for food. It felt like an homage to my Italian heritage—comfortingly familiar—yet was also entirely unexpected. The dish opened my eyes to the possibilities of what food could evoke and marked a pivotal point in my journey into the culinary world.
- CAITLIN, Operations
My most memorable meal was a custom tasting menu I designed when I proposed to my wife on the island of Kauai in 2011. We were in a private hut on the beach just the two of us and I surprised her. We were on a walk and we walked over to this little 2 person dining table in a thatched hut and I proposed. The 5 courses that ensued were all of her favorite things that I discussed with the chef.
- MARC, Founder
My favorite food and a staple in our house is pizza! It's always a fun night when the kids get to help cook, pick out their toppings and we use our OONI outside. Everyone gets to customize their pizza and we make fun shapes with the dough.
- LAUREN, Sales
I've been fortunate to have some delicious dishes in my life, both at home and abroad, but a meal that stands out is Mama's Fish House with my wife while we honeymooned on Maui. The food, ambiance, and hospitality they treated us to were just lovely, and the Opakapaka in particular is the best fish I've ever tried.
- ALEX, Finance
My favorite meal would be my Italian grandmother's homemade raviolis. I fell in love with her cooking when I was little and I'm so grateful she taught me how to make them! I might never get them quite as good as hers, but it's still a fun, nostalgic process and it keeps her memory alive for me! Her cooking was exceptional! My second favorite and most memorable culinary experience was while visiting my cousin at his restaurant in Auckland, NZ (Baduzzi). He had me try a little bit of everything on the menu-- my favorite were the stuffed zucchini flowers. Just incredible!
- STEPHANIE, Human Resources
The meals my Polish grandmother made, but especially her "Gołąbki" which is a traditional stuffed cabbage dish. She usually served it for festive family gatherings so it always conjures up happy moments from childhood!
- TAMI, Marketing
My favorite meal, which brings me the best memories, is my Mom's roast beef and Yorkshire pudding. She makes it every year for Christmas, using a recipe from her mother that connects our family to her British roots. It always brings about a warm and happy feeling whenever she cooks it!
- JACQUIE, Production
My favorite food was traveling around Italy with my mother. We had the best time of our lives and enjoyed every bite & morsel! The small bites (Cicchetti), gelato, the steaks in Florence, the pasta every day, so many great options! Needless to say, it was a very food-centric vacation. We have not stopped talking about it since we got home & we are already talking about our next trip there (cannot come soon enough)!
- EMILY, Production
My favorite food memory is from when I lived in New Orleans and would spend time in the French Quarter. I loved grabbing a table at Cafe Du Monde, sipping on a cup of coffee and eating a fresh batch of beignets!
- BELLA, Marketing
My most memorable meal is from "The Andrea" in Rhode Island, where my now-husband, Tyler, and I had our first date. It's a lovely beach restaurant right on the water. It was surprisingly his first time trying seafood, which he didn’t mention until after I’d ordered a table full of it! The lobster roll was perfection. Now, we make it a tradition to return there every year to celebrate our dating anniversary. Our daughter, Andrea "Andie," is named after that restaurant, and her birthday falls on our anniversary as well. Overall, it was such a special meal, time, and place!
- MARISSA, Sales
My most memorable meal was as simple as could be: local cheeses, freshly-baked boule, olives, and an assortment of charcuterie and pates--all purchased at an open-air market in the town of Gordes, in the Vaucluse region of southern France. Nothing fancy, but every bite was absolutely delicious. Most memorable were the tiny, deep red strawberries we had for dessert (imported, on that chilly April day, from Spain). I've never tasted anything like them, before or since.
- SHAELA, Culinary
My most memorable meal was at Early June in Paris with Chef Jason Oh. It had everything from smoked whole scallop, spring chicken with XO sauce, tuna crudo with yuzu olive oil and HK pork chashu.
- SEBASTIAN, Culinary
My most memorable food moments are cooking with my father and learning all of his secrets and tricks to making unforgettable meals for those who are closest to us. Lighting a match to the cast iron while making Steak Au Poivre was one of the most thrilling moments which I now get to make for my friends and family when I want to show off.
- ALEXANDRA, Production
My most memorable meal is every Thanksgiving. I love the food: the turkey and stuffing; the sweet potatoes and warm apple pie and the family time that is spent together.
- SAMANTHA, Production
My most memorable food experience was probably my first job out of culinary school, I worked at Scarpetta inside the cosmopolitan hotel in Las Vegas. I just couldn’t believe all my senses, the high quality food and flavors we were producing and the sense of family that came with it, it truly was an eye opening experience and a newly founded love for cooking. I specifically remember trying the spaghetti with tomato sauce, and it was so simple but bursting with flavor.
- JUSTIN, Culinary
My most memorable meal is my first Valentines dinner with my wife, in 2009. We went to a now-defunct sushi restaurant in New Haven, "Miya Sushi", with a VERY long and creative menu. I spent way too much on sushi and sake. Our service took a long time and we were given a gift card by Miya, the daughter of the owner. This led to us dining with them for most special occasions for many years, becoming friends with the family, until their closure in 2020. Those moments in that restaurant with my wife and the incredible inventive food are some of my happiest.
- PHIL, Culinary
My most memorable meal is roast breadfruit with ackee, Jamaica's national fruit. It always reminds me of home.
- ROBERT, Culinary
My favorite food is street food because I never have the same thing twice. Each time is a new adventure and an eye opening experience with different flavors, ingredients and styles.
- BEN, Culinary
My most memorable meal was when I was 5 sitting at Cevecheria kart in Lima, Peru with my dad and devouring a Ceviche de Pota "Giant Squid". The bold flavors of spicy & saltiness, cirtus and a touch of sweetness from the sweet potatoe and texture galor from toasted corn nuts, has always stayed with me!
- DIANA, Operations
My most memorable meal was when I was grilling lamb over live fire at home in Argentina.
- GONZALO, Culinary
My most memorable meal was having pozole blanco on my dad's birthday.
- SALVADOR, Culinary
My most memorable meal was stuffed chayote. I remember being in the kitchen with my mom all the time to help her make the cream. My favorite part was getting to eat the leftovers in the bowl!
- ANA, Culinary
My most memorable meal was when my mom cooked chicken stew and bread pudding for me when I was a kid.
I believe when you cook, and even when you prep something, you had to have dedication and passion - so everything you do is delicious!
- JOSE, Culinary
My most memorable meal was my mother's Christmas roasted chicken with roasted potatoes. Super delicious!
- CARLOS, Culinary
My most memorable meal is picaditas. It reminds me of my grandma telling me stories of when she was young and giving me life lessons while making them.
- EDI, Facilities
My most memorable meal was: in Mexico, and it was all thanks to their tacos de carnitas with handmade tortillas. Taco ‘bout a memorable meal!
- JOVANNY, Facilities
My most memorable meal was eating a bandeja paisa on my first date with my wife in Columbia!
- EDGAR, Facilities
My most memorable meal was with my family back in Guatemala. For Holy Week, we would have Iguana and goose with rice.
- SALVADOR, Facilities
