About
Chef Marcus Twilegar is a San Diego Native. His first professional kitchen was Japonais from 2006-2008, a Chef Masaharu Morimoto restaurant in Las Vegas.
Marcus moved back to San Diego in 2008, and worked at Tender Greens and A.R. Valentine at the Lodge of Torrey Pines. His love for seafood grew while working with Wrench and Rodent in Oceanside.
Today you can find Chef Marcus at Parq, Palmys, Dockside Fish, Craft Catering, and Fish to Families.
During the COVID-19 Pandemic, Marcus and his team cut over 19k pounds of fish for Fish to Families. This program provided meals for communities in San Diego with food insecurities, and has recently started serving 250 meals each week at no cost to the community again.
Over this time, Marcus spent every Saturday at Tuna Harbor Dockside Market and has since continued to grow his relationships with the fishermen.
“I’m very big on using quality ingredients as locally sourced as possible and appreciating them for what they are, along with a love for local seafood.” Marcus loves all of San Diego’s seafood, but one of his favorites has always been sea urchin from our father and son divers, Pete and Luke Halmay.
You can follow Chef Marcus’ journey on instagram @marcus_twilegar
