Chef Marlon Rambaran

Immersed in the technique and discipline of formal French kitchens for over 16 years, Chef Marlon Rambaran remains inspired by the mélange of flavors in his multicultural background. Rambaran’s culinary career began upon graduation from the Academy of Culinary Arts in Mays Landing, New Jersey. In 2001, he was introduced to the cuisine of Chef Georges Perrier, who put Philadelphia on the world culinary map while becoming one of the country's best-known French chefs. Rambaran began his stint with Perrier’s restaurants at Le Mas Perrier and quickly worked his way through the brigade and moved over to the highly acclaimed Le Bec Fin. At Le Bec Fin, under the tutelage of Chef Perrier, Pierre Calmels, he expanded his palate and learned the art of saucier, butchering and dish composition among other lessons of a young chef. In 2005, Rambaran was part of the opening culinary team at Daniel Stern’s restaurant Gayle in Philadelphia. Gayle became nationally acclaimed, earning a spot among Bon Appetite’s top new restaurants.

Chef Perrier’s cuisine created a strong platform for Rambaran to continue his culinary journey, which brought him to the culinary capital of Manhattan in 2008. During his time in Manhattan, he made his way through top French kitchens soaking up as much experience and knowledge as possible. He first landed in the kitchen of the famed Daniel Boulud’s Daniel as chef de partie. After sharpening his skills at Daniel, Rambaran landed a position as the executive sous chef at David Burke’s restaurants Townhouse and Fishtail. He then spent some time at Le Cirque under Olivier Reginensi executive sous chef of the flagship Bagatelle NY under Romuald Jung. Rambaran’s time in Manhattan came to end as he headed south to warmer temperatures in Miami Beach in 2013. He was hired as the executive sous chef at one of the famed Fontainebleau Hotel’s restaurants, Gotham Steak. Working under another top toque, Alfred Portale, Rambaran spent a season here expanding his traditional French cuisine experience. Soon after Chef Nina Compton left for her own venture he was promoted to Chef De Cuisine of Scarpetta. As the restaurant changed hands, the opportunity to return to New York arose after meeting Mr. Steven Witcoff and lead the kitchen as Executive Chef of Bilboquet Sag Harbor and Café Bilbo in Manhattan.

Chef Marlon