The Granary Chefs
Chef Micheal Burke
Chef Marc Boussarie
Chef de Cuisine
Chef Marc Boussarie brings over 15 years of experience to the table. Raised in France, Marc has had a lifelong passion for food, describing himself as the ultimate foodie. As a young boy he would always be in the kitchen with his grandmother and help. His daily routine would be going to the market, butcher and boulangerie every morning to get the daily groceries. He still believes in fresh and daily ingredients to his menus.
He attended and graduated the California Culinary Academy and staged at a 1 star Michelin restaurant at the Le Peche Gourmand in Angers, France. Marc worked up the chain in command in San Francisco’s most famous restaurants: “Chez Michel restaurant” with chef Dennis Soriano, “Gary Danko”, chef Gary Danko, “La Follie” with Chef Roland Passot. He moved to Los Angeles and opened Hotel “Casa Del Mar” and became Chef de cuisine. After 4 years he had an opportunity to become Executive chef at a new bistro in Toluca Lake. He was reviewed by Irene Verbila form the LA Times and was rewarded 2 1/2 stars and his oxtail croustillant was voted one of the top 10 dishes of the year.
He also worked at Herb Alperts Vibrato Grill Jazz supper club. He brought market fresh dishes to pair well with great jazz. He had an opportunity to work with Bradley Ogden in San Diego and became co-chef at Anthology. Was voted one of the top 10 restaurants of the year. Marc came back to Los Angeles and revamped “West” restaurant. An Italian steak houseFrom there
From there, Marc started his own consulting/Catering company and was a private chef for Robert Shapiro, and Sam Querrey the tennis player. Marc worked as the Corporate Executive Chef for “the Counter” burger chain and managed kitchen operations for over 39 restaurants. He then opened and consulted one of the top restaurant in Orange County called 240 South. The restaurant combined great food with California wines. He orchestrated a bimonthly winery pairing dinner with their wine makers and became a staple in the community. After a few years, an opportunity came up to be a part of a new concept of restaurants. He was the pioneer and corporate chef of the chain Public School. A gastro pub, happy hour theme with Comfortable foods and local micro breweries.
One day while traveling, Marc passed through Jackson Wyoming and fell in love with the area. He decided to move to Jackson and leave the busy congested Los Angeles area. He most recently worked at the world famous Wort Hotel, before becoming Chef de Cuisine at Spring Creek Ranch’s The Granary.