Hi, I'm Chef Marcus.
Marcus Johnson

I create personalized, comforting meals with a touch of luxury—tailored to your tastes and dietary needs.

I bring comfort, creativity, and a little luxury to your table.

I’m Marcus, a hometown chef with 7 years of culinary expertise, and I take pride in crafting meals that feel both personal and extraordinary. I tailor every experience to individual tastes and dietary needs, so your menu feels made just for you.

My work has taken me through hotels, bungalows, and private homes across different countries, but my focus stays the same: comforting, flavorful dishes with beautiful presentation. From ethnic cuisines to elegantly plated favorites, I cook with warmth, heart, and a commitment to continuous growth.

Cooking is peaceful and full of joy for me.

What you can expect when you cook with me

I cook with calm, joy, and intention

Cooking is peaceful and full of joy for me, and you’ll feel that in the pacing, the care, and the final plate. I focus on flavor, comfort, and a polished finish that still feels like home.

I learned through real kitchens and great mentors

I learned to cook through experience—working in many different settings and training under great chefs. That range helps me adapt quickly, refine details, and deliver consistently no matter the occasion.

My secret is meticulous care

My secret is the time and amount of care I put in. I’m meticulous in the kitchen, because I believe thoughtful details are what turn a good meal into an unforgettable one.

Marcus Johnson’s Menus

STARTER

Whipped Ricotta with Roasted Garlic & Lemon Creamy whipped ricotta finished with fresh herbs and extra-virgin olive oil. Served with warm grilled flatbread and sourdough

Caviar & Crème Warm brioche toast points, crème fraîche, chives, cured egg yolk

• Charred Root Vegetable Salad Yogurt, lemon, toasted seeds, herbs

FIRST COURSE

Charcuterie board

Fish tostadas

Rosemary Focaccia Warm, olive-oil-brushed focaccia finished with rosemary and flaky sea salt

MAIN COURSE

• Pan-Roasted Duck Breast Sorghum-mustard glaze, cider-braised greens, sweet onion jus

Beef Tenderloin Sliced and served warm with herb jus

Butter-Poached Halibut Delicate halibut gently poached in butter and herbs, served with the same saffron risotto and citrus finish

DESSERT

• Buttermilk Panna Cotta Vanilla, roasted fruit, olive oil, flaky salt

Dark Chocolate Pots de Crème with Sea Salt Silky dark chocolate custard finished with flaky sea salt and lightly whipped cream

Fruit tart

STARTER

Deviled eggs

Fish tostadas

Caviar & Crème Warm brioche toast points, crème fraîche, chives, cured egg yolk

FIRST COURSE

• Charred Root Vegetable Salad Yogurt, lemon, toasted seeds, herbs

Pigs in a Blanket -Pineapple Ancho BBQ, Korean Gochujang Honey Glaze, Harissa Dijon Crème

Gulf Shrimp Cocktail Smoked tomato-horseradish cocktail sauce, lemon oil

• Mushroom Consommé Charred onion, thyme, parmesan dumpling

MAIN COURSE

Seared scallops

Tenderloin

DESSERT

Vanilla panna cotta with straw. And black pepper

Limoncello & Yuzu Tiramisu Parfait

Tiramisu

STARTER

• Warm Corn Bread Cultured butter, whipped ricotta, fermented honey, flaky salt

FIRST COURSE

• Charred Root Vegetable Salad Yogurt, lemon, toasted seeds, herbs

• Cavatelli Toasted milk solids, roasted garlic purée, black pepper, aged pecorino, crispy sage

• Mushroom Consommé Charred onion, thyme, parmesan dumpling

MAIN COURSE

• Pan-Roasted Duck Breast Sorghum-mustard glaze, cider-braised greens, sweet onion jus

DESSERT

• Buttermilk Panna Cotta Vanilla, roasted fruit, olive oil, flaky salt

STARTER

Charred Burrata with Roasted Grapes & Calabrian Chili Honey Creamy burrata, blistered grapes, warm chili-honey, fresh herbs, and extra-virgin olive oil

FIRST COURSE

Brown Butter Parmesan Yukon Purée Silky whipped Yukon gold potatoes finished with nutty brown butter, aged Parmigiano-Reggiano, and white pepper

Charred Asparagus with Lemon Gremolata Charred asparagus finished with lemon zest, parsley, garlic, and olive oil

Roasted Carrots with Harissa Honey & Pistachio Tender roasted carrots glazed with harissa-spiced honey, finished with pistachio and fresh herbs

MAIN COURSE

Pan-Seared Filet Mignon with Black Garlic Bordelaise Center-cut filet, expertly seared and finished with a glossy black garlic and red wine sauce

DESSERT

Dark Chocolate Pots de Crème with Sea Salt Silky dark chocolate custard finished with flaky sea salt and lightly whipped cream

How much does a private chef experience with Chef Marcus cost?

The average menu price for Chef Marcus is 254 USD per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Marcus cook?

Chef Marcus offers Chef's special, Seafood/Fish, Local, French and Italian cuisine for private dining experiences.

Where does Chef Marcus offer private chef services?

Chef Marcus offers private chef services in Austin, US.

Which occasions can I book Chef Marcus for?

You can book Chef Marcus for Birthday, Bachelor/Bachelorette, Romantic night, Corporate and Foodie adventure, depending on availability and the event details.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

Chef Marcus Johnson

+1 6418201564

[email protected]

Chef Marcus Johnson

Hi, I'm Chef Marcus.Marcus Johnson

I bring comfort, creativity, and a little luxury to your table.

What you can expect when you cook with me

I cook with calm, joy, and intention

I learned through real kitchens and great mentors

My secret is meticulous care

Marcus Johnson’s Menus

Frequently Asked Questions

Hi, I'm Chef Marcus.
Marcus Johnson