Maître Cuisinier de France
A native of Antibes, a town on the French Riviera, Marc Ehrler trained with world-renowned chefs, such as Alain Ducasse, Jacques Maximin, and Andre Daguin.
He currently serves as vice president of corporate chefs at Hilton International for the Americas. Before joining Hilton, he was the executive chef of the 790-room Loews Miami Beach Hotel, where Ehrler’s responsibilities included menu creation and development, leadership and training of the hotel’s culinary staff, and establishing culinary standards for banquets, room services, and the hotel’s restaurants and lounges.
Ehrler has also worked as executive chef of the Ritz-Carlton Hotel Company in Kansas City, Marina Del Rey, and Cancun, where the resort earned AAA’s Five Diamond rating under his leadership. Leading up to that, Ehrler was executive chef of La Samanna on the Island of St. Martin, the K-Club on Barbuda, Stonehouse Restaurant at San Ysidro Ranch in Santa Barbara, Le Meridien in Newport Beach, Le Juana in Juan les Pins in France, Westbury Hotel in New York, Maxims de Paris in Paris and New York, Hotel de France in Auche, and Novotel and the Helmsley Palace, both in New York.