Our Story
We Didn't Take the Traditional Path.
None of us went to culinary school. We learned in professional kitchens—working the line, perfecting techniques, understanding what guests actually want.
Since 2018, we've cooked over 2,500 private dining experiences on Florida's Emerald Coast. We've been named Best Chef on the Emerald Coast two years running. And we've earned 650+ five-star reviews—more than any other private chef service on 30A.
We don't have fancy diplomas to hang on the wall. But we have something better: a track record of making every celebration dinner unforgettable.
Every meal is made from scratch. Every ingredient is chosen with care. Every moment is designed to bring people together.
How Marrow Began
In 2018, Chef Richard McCord and Chef Ryan McNay partnered with a simple goal: provide exquisite food in the most relaxed atmosphere there is—your beach vacation rental home.
After years of working in catering operations and restaurants throughout South Walton, we knew there was a better way to celebrate life's biggest moments. No crowded dining rooms. No reservations stress. No cleanup. Just restaurant-quality food, served in the privacy of your vacation home, prepared by chefs who genuinely care.
We thought about many different names before landing on Marrow. The word has three meanings, and each one represents who we are:
1. Rich and nutritious food
2. Strength and vitality
3. The inmost or essential part
We felt this was the perfect representation of the level of service we intended to provide—and still do, over 2,500 events later.
The Team Behind The Food
Chef Richard McCord - Executive Chef
Richard began his cooking career right here in Santa Rosa Beach at the age of 25. His roommate was running a restaurant kitchen, found himself short-staffed one weekend, and asked Richard if he could come in and help out. Richard walked into the kitchen that evening and never left.
After brief stints at several local establishments, Richard joined one of the largest catering operations in town, where he eventually rose to Executive Chef. Following a couple of years devoted to large-scale catering, Richard decided he was ready to do a little less volume and focus more on the artistry of the culinary world.
In 2018, he teamed up with local friend and fellow chef Ryan McNay to found Marrow Private Chefs—focusing on restaurant-quality meals and experiences in an in-home environment, while always striving to innovate dishes and flavors that combine the bounty of the Gulf of Mexico with the recipes and food traditions of the American South.
Chef Ryan McNay - Director of Operations
A South Walton native with a chef dad and a restaurant manager mom, Ryan spent his formative years in and around restaurants. He began working for a family-owned catering company at 10 years old.
He spent his teens and twenties in dozens of different restaurant kitchens in South Walton, Gainesville, Southern California, South Dakota, and South Florida—learning and working every station he could. Early in his career, he had the privilege of working with Certified Master Chef Jack Shoop and training under his mentor, Chef Todd Meisner, formerly one of the chef-owners of Stinky's Fish Camp in Santa Rosa Beach. Ryan also worked at notable local establishments including Cafe 30A, Vin'tij Wine Boutique, and Bud and Alley's.
In his early thirties, Ryan returned to the catering world that had been his introduction to cooking 20 years earlier, where he met Richard McCord. The two quickly became close friends, bonding over their shared appreciation for culinary skill and work ethic—which eventually led to founding Marrow together.
Having grown up in South Walton, Ryan's style of cuisine is heavily influenced by coastal ingredients and tastes, but his roots in a large Southern family bring all manner of Southern tradition and flavor to his approach to cooking.
Chef Chris Mongogna - Sous Chef/Pastry Chef
Chris grew up in Kenner, Louisiana—right outside of New Orleans—and started cooking for his family for fun early on. He didn't turn pro until the age of 34, when he traded in his plumber's uniform for a chef coat and went to work for a New Orleans restaurant following Hurricane Katrina.
In 2007, the restaurant relocated to 30A, and Chris, along with his two daughters Karley and Sophia, moved here with it. He became the restaurant's pastry chef and over the next several years worked at a few different notable South Walton establishments. Chris was the opening sous chef at Emeril's Coastal Italian in Miramar Beach, where he worked directly with Celebrity Chef Emeril Lagasse, who earned 2 Michelin stars in 2025 at Emeril's in New Orleans.
Chris also opened a restaurant of his own called The Marigny in Santa Rosa Beach, where he served traditional New Orleans fare. It was there that he first met Ryan McNay, who was so impressed by the food that he garnered a job as Chris's sous chef. When the time came to expand Marrow's team, Chris was the obvious choice and he joined as a co-owner in June 2021.
Chris's style of cooking is driven primarily by the Cajun and Creole flavors of New Orleans, as well as by his Italian family heritage.
We Built This. Literally.
In our early years, we operated out of a very tiny kitchen—enough to get started, but not enough to sustain the growth we were experiencing. So in 2022 we moved into a warehouse facility and built our own commercial kitchen.
And when we say "built," we mean it. The three of us designed the layout, cut all the concrete, did all the painting, and constructed a 12-seat chef's bar and wet bar inside the space. Outside of technical electrical and plumbing work, we built the entire facility ourselves.
Why does this matter? Because it's who we are. We're not chefs who delegate and disappear. We're builders, problem-solvers, and people who do the work with our own hands. The same care we put into cutting that concrete goes into every dish we plate for your celebration.
What Others Say About Us
We're honored to have been recognized by the Emerald Coast community and beyond:
Awards:
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Best Chef on the Emerald Coast — 2023 & 2024 (Emerald Coast Magazine Readers' Choice)
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Best On-Site Catering — 2023 & 2024 (Emerald Coast Magazine Readers' Choice)
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Small Business of the Year — 2024 (Walton Area Chamber of Commerce)
Featured In:
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Southern Bride Magazine — Summer 2025 issue (luxury weddings on 30A)
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IBB At Home Magazine — Summer 2024 issue
Guest Reviews:
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650+ five-star reviews on Google (and growing)
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5.0 average rating
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More reviews than any other private chef service on 30A
2,500 Events & Counting
We've hit some meaningful milestones along the way:
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November 2020: Our 500th event
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April 2022: Our 1,000th event
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June 2025: Our 2,500th event
What we're most proud of isn't just the numbers—it's that the quality of event number 2,500 was just as important to us as event number one. Every celebration matters. Every guest deserves our best.
The Marrow Team
Marrow is led by our three chef-owners: Richard McCord, Ryan McNay, and Chris Mongogna. But we're supported by a dedicated team that includes two event planners and coordinators, three full-time support chefs, and a trusted network of servers, bartenders, cooks, and service staff we've worked with for years at restaurants throughout South Walton.
This isn't a one-person operation dependent on a single chef's availability. When you book Marrow, you're getting a proven team with depth, reliability, and systems refined over those 2,500+ events.
Our business has grown primarily through word of mouth—because when you consistently deliver innovative cuisine and genuine hospitality, guests tell their friends. And their friends tell theirs.
We're also proud supporters of local schools and charitable organizations throughout South Walton—learn more about our community partnerships.
Our Philosophy
We believe food should bring people together. And every meal should be a memory worth keeping.
Our menus are driven by Gulf ingredients and Southern tradition, with influences from New Orleans, coastal Florida, and the places we've cooked and lived. We source locally whenever possible—because fresh Gulf seafood caught within miles of where you're staying simply tastes better.
We don't cut corners. Every dish is made from scratch. Every ingredient is chosen with care. Every detail—from the first bite to the final cleanup—is handled so you can focus entirely on your guests and the moment you're celebrating.
This is why we do this work: not just to cook, but to create space for connection. Whether it's a 50th birthday, a wedding rehearsal dinner, or a family reunion dinner on your last night of vacation—we want the food to be so good that it becomes part of the story you tell for years.
In Their Words
"Marrow Private Chefs made our wedding meal and it was the BEST steak and crab cake I've ever had! Could not be happier with the entire experience! We already can't wait to come back and have another meal."
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Paige Smith
"The surf and turf for my daughter's wedding dinner was perfect. I've never had a better filet and the crab cake rocked. You can't go wrong when Brian is cooking your meal. OUTSTANDING!!"
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M2aonmts
"Hands down the best caterers I have ever used or been to. The food was superb, the staff was amazing and so helpful! They made my wedding special."
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Katherine Davies
"We recently vacationed near 30A in Panama City, Florida with about 20 family members, and one of the highlights of our trip was the incredible Sunday brunch prepared by Marrow Private Chefs. As an Ohioan planning from afar, I reached out to Chef Ryan, who was not only courteous and responsive, but went above and beyond—even offering boating recommendations to help round out our weekend. Our rental home wasn't exactly ideal for large-group dining, but chefs Bryan and Frank showed up early, helped rearrange furniture so we could all sit together, and seamlessly handled every detail. They were professional, punctual, and incredibly efficient. The food was plated beautifully, served promptly, and absolutely delicious—every bite matched the quality of the service. What truly impressed us was the care they took after the meal: leftovers were thoughtfully plated and stored in the oven, the kitchen was spotless, and they even took out the trash."
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Charlotte Harris
"Literally the best meal I've ever had in my entire life. I actually felt like I went to heaven eating the meal they cooked. The best cooks in the world!! So kind and nice!!"
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Mallory Hughes
"This was one of the BEST meals I've ever had. The appetizers, main course, and dessert were all heavenly. Truly an unforgettable experience!"
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Allison Hughes
"My group of 15 hired Marrow Private Chefs to deliver the Southern BBQ meal for dinner, and it exceeded our expectations in every way! The food was truly exceptional... an elevated, unique and delicious BBQ dining experience for sure. It was also a pleasure and easy to work with the team from ordering to delivery and setup. I would highly recommend using them for your group dinner or event."
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Jen Maze
"From the moment I first contacted them to the final touches of the event, their service was consistently exceptional. The team was not only friendly but also incredibly responsive, ensuring that all my questions and concerns were addressed promptly. The food was nothing short of amazing, showcasing a variety of flavors and expertly prepared dishes that delighted my guests. Each course was beautifully presented, reflecting the team's attention to detail and commitment to quality. Furthermore, the cleanup process was an absolute breeze, allowing me to focus on enjoying the event rather than worrying about post-event chores. I found their pricing to be very attractive, offering various options to fit different budgets without compromising on quality."
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Jon Thompson
"Frank did amazing with my sister's bachelorette party and cooked such amazing dishes. The filet mignon and the garlic mashed potatoes were beyond delicious. Super friendly and I would recommend this chef to anybody!"
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Siera Schroeder
"We recently had the pleasure of hiring Ryan from Marrow for a bachelorette and he truly delivered an unforgettable Mexican dinner experience! From start to finish, everything was seamless, flavorful, and beautifully presented. From insanely flavorful guac and perfectly crisp tortilla chips, delightfully fresh fish/chicken tacos, to a zingy key lime pie, Ryan exceeded our expectations."
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Caroline Shisler
"Ryan came to our VRBO for a bachelorette to cook us a taco dinner. It was amazing! It was quick and delicious! I highly recommend."
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Lauren Hall
"Our family just thoroughly enjoyed an amazing private dinner in our vacation home. From appetizers to salad to entrée to dessert … absolutely delicious. The service and presentation are flawless … and fun and personal. This is our third time and we look forward to our next meal next year."
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Laura Oliver
"We enjoy Marrow chefs every time we are in Seaside. Highly recommended!"
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David Gunderson
"Really great experience and our family would highly recommend Marrow. Everything was great and it was wonderful to have a perfectly clean kitchen when all was said and done! Food was delicious!"
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Todd Taylor
"We celebrated a birthday, it was a fabulous girls night. Booking was incredibly easy. Brian was punctual and efficient. He took pride in his work and explained how each dish was prepared. Our kitchen was cleaner than how we left it."
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Sandy Krauser
"We had a birthday dinner catered to 9 of us while visiting Destin. It was everything and more than we anticipated. The food was great and hot. Very nice presentations and a scrumptious dessert. Chef Ryan did an awesome job!"
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Adrienne Murphy
"A huge thank you to Chef Ryan for an exceptional dining experience! He was absolutely excellent and helped make my mother and aunts' birthday celebration in Destin so special. We were all blown away by the wonderful meal and his professional service. We'll definitely be reaching out the next time we're in town."
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Kenya Jay
"Bryan was amazing!! Our family is large and the kids are picky but the food was incredible and the service was 5 star! This was truly the highlight of our vacation!! Highly recommend!!"
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Pamela Carter
Ready to Experience Marrow?
Whether you're celebrating a milestone birthday, planning a wedding rehearsal dinner, or simply want the best meal of your 30A vacation, we'd be honored to serve you.
Have questions?
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