Company Info

Meet the Marrow chef-owners: Richard McCord, Ryan McNay, and Chris Mongogna. Background, philosophy, and why we built a different kind of private chef service.

Discover Marrow's three culinary pillars: scratch-made, Gulf-to-table, and Southern tradition with modern technique. Our philosophy explained.

Chef Chris Mongogna's path from working with Emeril Lagasse to joining Marrow. Learn about the Michelin connection and what it means for your event.

Why none of Marrow's chefs went to culinary school — and what they learned instead. The story of building expertise through professional kitchens, not classrooms.

How Marrow sources Gulf seafood for your dinner. Day boat catches, trusted suppliers, and why fresh snapper, cobia, and triple tail matter.

Most guests only see the finished product: courses plated and served, flavors perfectly balanced, a seamless evening that unfolds without a hitch. What they don't see is the work that happens before the chef ever arrives. The prep, the coordination, the team effort that turns a menu on paper into a meal worth remembering. Here's what a day in the life of a Marrow private chef actually looks like — and why it's different from most private chef services. Early Morning: The Team

How Marrow Private Chefs built their commercial kitchen from scratch — by hand. The story of designing, constructing, and why it matters for quality.

What do 650+ five-star reviews say about Marrow? The most common themes in guest feedback—from food quality to effortless execution to cleanup.

Why Marrow Private Chefs costs more than other 30A options—and why our guests say it's worth every penny. Quality, expertise, and experience explained.

How Marrow's team turned a rain-soaked Miramar Beach micro-wedding into an unforgettable celebration. The story of quick pivots, backup plans, and why experience matters.

What happens in our kitchen before your event? See the advance prep, team coordination, and commercial kitchen work behind every private chef meal.