Executive Chef Marcus Olson has over a decade’s worth of training and high regards tucked securely under his cordon bleu belt and brings a fresh approach to an already inspired and eclectic menu philosophy.

            Chef Marcus started his culinary career in Seattle, Washington and Juneau, Alaska, working with the highly accomplished chefs.

            He earned his degree from the Western Culinary Institute – Le Cordon Bleu in Portland, Oregon.  The very next year Chef Marcus was enlisted as the opening Executive Chef/Food and Beverage Manager at the Marriott in Seattle, featuring Pan-Asian cuisine.

            As Executive Chef at Le Meridian in London, he brought uniquely modern cuisine to the table.  Chef Marcus oversaw operations in Paris as well, splitting time between the multiple locations.

            Better a bit late than never, Chef Marcus finally arrived in New York City, where he was the Executive Chef of Véliis restaurant in Brooklyn.

            Now Chef Marcus is Executive Chef at Bull Run and promises to offer a unique version of his cuisine that is worthy of the attention of Wall Street and beyond.