Marc Spitzer

Executive Chef/Partner

After earning his culinary degree from The Culinary Institute of America, Marc began his career as a sous chef at BONDST and quickly rose to Executive Chef within five years, where he was in charge of creating and maintaining all aspects of the menus, pastry, daily specials and cocktails. Prior to that, Marc worked at award winning restaurants such as the iconic Russian Tea Room and James Beard Award winning restaurant, Le Cirque 2000. Passionate about culinary arts, Marc continues to innovate and elevate modern dining, which is reflected in all aspects of Okaru through its presentation and service offerings.