CHEFS OF THE KAWARTHAS
By Karen Irvine Editor, ATOTK
Marc Shier - Executive Chef
I met up with Chef Marc Shier to chat. Marc has been at Pie Eyed Monk since the beginning in 2018. Starting there as Assistant Kitchen Manager, he stayed because he felt he could make an impact. He says, “It’s a challenge, especially in the period we are in now. I have the passion for the food, and you don’t want to lose that in this business for sure”. Chef Marc creates the menu, “The past two menus I have created myself with some input from the General Manager. The partners look them over, but they are primarily my vision.” He started working in bars and grills in Hamilton. He relocated to Haliburton to take his culinary skills to the next level,working at resorts. So why did Marc become a Chef? “I went to school for computer electronics. But I worked in restaurants while I was in school. I enjoy the creativity – there’s nothing really creative about computer electronics (laughs). I enjoy the fact that you are learning all the time.” “That’s what I like about working at the resorts. The same guests come back every year, so you really get to know them. Farm to table is one of my favourite things. I worked at Viamede Resort where they raised the chickens, turkeys and got the eggs from there.” I asked Marc what is his favourite part of being a Chef is. “Creating dishes and being able to see the customer’s satisfaction. I enjoy 8
the interaction with them and their feedback. I love coming up with new ideas and working with other chefs, because everybody has their strengths. We bounce ideas off each other and with some really great things come from these collaborations,” he says.