restaurantgirl

Having begun his career over twenty years ago at Odeon, Marc Meyer has since become quite an entrepreneur.  With restaurateur and wife Vicki Freeman, the pair own and operate three thriving NYC restaurants - Provence, Cookshop, and Five Points - a significant feat in one of the world's most fickle cities.  While they succeed at mixing business and pleasure, Meyer concedes to a bit of time in couples therapy during the launch of Five Points. 

Five Points' brunch has such a cult following that it compelled Meyer to write a book on the very subject.  But most recently, the chef's been spending time in the kitchen at his latest venture, Provence, where he serves a grilled pork loin with apricots, blueberries and radicchio as well as wild striped bass with corn pudding and corn & tomato salsa.

What did you want to be when you grew up?
I wanted to be an architect.

What was your first job in food?
My first job was at the Odeon, working for Patrick Clark.

Your first executive chef position was at Brasserie Savoy in San Francisco.  What was the impetus for leaving the West Coast for Manhattan?
We moved to NYC because my then wife's family lives in New Jersey, and she wanted the kids to grow up nearby; California was too far away.

How did you meet your wife?
Vicki hired me to work in the kitchen of her restaurant, Vix.

When did your relationship turn from professional to romantic?
In 1993 when I gave notice at Vix, we knew that our feelings and emotions about working at separate places were too strong to be a professional relationship.

Does working side by side with your significant other ever create conflict?
Absolutely. Actually, during the first year of opening Five Points, we had to go to couples' therapy. Now that we have three restaurants together, we've gotten pretty used to it. I suppose it's because I spend most of my time in the kitchen, while she is on the floor. We always joke that if we worked in the kitchen together, there'd be trouble.