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Executive Chef 20 Feet Seafood Shack
Now executive chef at 20 Feet Seafood Shack in East Dallas, Marc Cassel began his culinary career after reading an article in 1988 about the chef apprenticeship program at El Centro College. “I always had wanted to be a chef,” he says. “Like a lot of other enthusiastic ‘retreads,’ I was looking for a new career, and the program at El Centro was financially within my means compared to the debt of attending a private chef’s school.” He graduated from the El Centro chef’s apprenticeship program in 1991. “I like the creativity of the profession,” he says. “Working with young people keeps me young, and I can teach others who are interested, too. The program at El Centro helped me develop a stronger work ethic and apply what I learned.”
Chef Marc Cassel has worked at the Dallas Country Club, Baby Routh, the Mansion on Turtle Creek and Azalea in Atlanta. He returned to Dallas as an executive chef, first at Star Canyon, then at The Green Room, Hotel ZaZa’s Dragonfly, Stephan Pyles, Park and, now, at 20 Feet Seafood Shack.