Newport chef Marc Osier shares his thoughts on creating the perfect kitchen.
By Somer Flaherty
Chef Marc Osier of The Resort at Pelican Hill’s Coliseum Pool & Grill has been cooking since he was 10 years old. As the youngest of three boys, he was tasked with preparing food as his family chore. Years later, after a stint working in communications at CNN, he went back to his culinary roots and began cooking professionally. In 2011, he accepted a position as chef at Pelican Hill and moved to Southern California, now residing in Newport Coast. Marc says he has always felt the kitchen is “the center of the household, where people gather to spend time together,” and we caught up with him to see what else he loves about a great kitchen space.
Newport Beach Magazine: Describe your dream at-home kitchen.
Marc Osier: The passion behind my culinary inspiration often changes with the season, so my dream kitchen would have large windows and plenty of natural sunlight—so I can bring the seasonality of the outside into whatever I happen to be cooking that day. Many of my closest friends are also professional chefs, so it’s important to me to have a kitchen that is large enough not only to entertain, but to have my friends help me cook!
NBM: What are your must-have kitchen appliances?
MO: One of the things I have always loved about our Villas at Pelican Hill is the gourmet Wolf gas ovens and cooktops. I have had the opportunity to cook with these when I lead cooking classes in the Villas, and gas appliances are a must-have in my kitchen. I can’t imagine cooking with anything else. My two other must-haves would be a standing mixer and juicer.
NBM: What cooking tools should at-home chefs stock?
MO: A great set of cast iron cookware is a must-have in my kitchen, and of course every chef needs at least one go-to, professional-grade knife. I’m also partial to a high-quality wooden cutting board. There are many different varieties of surface sold in stores, but I’ve always felt that wood is the most durable. These are best for your knives and extremely versatile for the majority of your prep tasks.
NBM: You’re lucky enough to spend most days cooking in a professional kitchen at the resort; what’s the biggest difference when you’re cooking at home?
MO: When I’m at work, I have someone to clean up after me! I’m thankful to have one of the best stewarding teams supporting me at Pelican Hill and wouldn’t be able to cater to the number of guests we do each day without them. A professional kitchen also has multiples of everything you need, from pots and pans, to appliances to ovens. Cooking in my home kitchen requires a little more forethought and planning to make a meal.
NBM: If you could change one thing about your home kitchen, what would it be?
MO: I would make it about three times bigger!
NBM: Trends come and go in kitchen design, but what type of countertop do you most prefer?
MO: I prefer a soapstone countertop in my kitchen. It has a similar look to marble with its natural coloring and beautiful veining patterns, and can give your kitchen a great rustic feel. Soapstone is also very functional for at-home cooks since it’s easy to clean, doesn’t stain and won’t burn if you accidentally set a hot pan directly on it.
Recipe for Success
Stock your kitchen with these necessities to help you cook like a pro.
By Somer Flaherty
The most successful kitchens blend the perfect amount of functionality and design—plus the addition of a few state-of-the-art tools make cooking a little easier and a lot more fun.
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