Marc Kusche
Pre-destined for a career in the culinary arts, Marc Kusche, Restaurant Chef, followed his mother and father into restaurant work and fell in love with the energy and possibility of the kitchen. Food is “a never-ending story” in his eyes, with endless opportunities for flexing creativity. “Once the basics are down, you look for challenges,” he says. “You go back in the kitchen and start cooking a chef’s menu without really knowing what you want to do. Five or six courses later… magic.”
Kusche has gone back to the kitchen — in England, Germany, Tobago and Donald Trump Mar-a-Lago Club in the U.S. — countless times over the course of his career, experiencing different cultures and cuisines.
These days find him in St. Louis working with the freshest produce from Soulard Farmers’ Market and making homemade pasta. Is St. Louis his last stop? Touching upon the city’s “sleepy beauty” and “range of recreational possibilities, Kusche says, “I’m not sure, but St. Louis might be my ultimate destination.”
