Artisan’s California/French cuisine is prepared by Executive Chef John Marquez. Known for his use of seasonal, often organic, locally sourced ingredients, Marquez is passionate about his work and prepares his dishes fresh daily. Customers and critics alike have come to admire his talent, creativity, professionalism and work ethic. Equally notable are the number of extraordinary chefs that Marquez has had the chance to work with. Chef Marquez grew up in Danville, California, in a family where mealtimes were a focal point of their time together. As a teenager, he became an avid reader of cookbooks and subsequently obtained a degree in Culinary Arts and Hotel & Restaurant Management. Marquez began his professional career working at Bridges Restaurant in Danville, doing a formal apprenticeship with Chef Kevin Gin. At age 22, Marquez moved to Las Vegas to work at Lutece in the Venetian Hotel, with the goal of chefing for Julian Serrano at Picasso in the Bellagio Hotel. Marquez frequently worked pro bono at Picasso after completing his shift at Lutece. After more than four months he was offered a position at Picasso, where he stayed for almost three years. The opportunity to work with Daniel Patterson at his restaurant at that time, Elisabeth Daniel, brought Marquez back to the Bay Area. He rose through the ranks over a period of two years to become Sous Chef. This experience enabled Marquez to move to the NapaValley wine country to work for Thomas Keller at the world famous French Laundry who then sent him to New York to help open Per Se in 2004. After that, Marquez returned to the NapaValley as Chef de Partie to re-open the newly remodeled French Laundry. When Daniel Patterson again reached out to him, Marquez accepted the position of Chef de Cuisine at Patterson’s new restaurant, Coi, currently a two Michelin star rated property. Immediately prior to opening Artisan Bistro, Marquez was the Executive Chef at the acclaimed Fringale Restaurant in San Francisco.
When not in the kitchen, Marquez frequently travels, especially to Europe where he has spent a good deal of time in Spain and France refining his cooking style and learning new techniques. He also enjoys sports including swimming, basketball, and hockey, as well as hiking.