Marshall Roth from Cafe Verona

Posted: 7/1/2010

BIO:

It’s been nearly two years since Marshall Roth became Corporate Chef for the McClain Restaurant Group, owners of Café Verona and other restaurants around the square at Independence, MO. But he covered a lot of ground before that, from culinary training at New York City’s Culinary Institute of America to chef positions at the Park Avenue Café, the 21 Club, and the Regent Wall Street restaurant. Roth also worked in Munich, Bavaria and Aspen, and was chef de cuisine for three restaurants at San Francisco’s Palace Hotel. He began his current position following stints as executive chef at Hotel Phillips, and a creative culinary consultant for the Cordish Companies’ Power & Light District.

PHILOSOPHY:

Roth likes to create food with a ‘wow’ factor. “I like people to be intrigued by how food looks,” he says. “Presentation is as important as taste - you eat with your eyes, first.” From handcrafted ravioli to whole parsley leaves rather than sprinkles and shaved versus grated, Asiago cheese, Roth is committed to making food that looks as good as it tastes.