For Marcus McKay becoming a chef when he finished school was a chance to explore the world.
And that’s exactly what he’s done.
“I have lived and worked in France, Japan, Vanuatu and Thailand,” he shared.
“Cooking has allowed me to travel which was my main impetus.
“Paris was really influential on what I do. It’s the home of traditional modern cuisine and the training I received is steeped in that tradition.
“Immersing myself in a culture so devoted to hospitality was great,” he said of the two years he and wife, Malie Tambling lived in Paris.
Upon his return to Australia, he was drawn to Tamborine Mountain having visited it in his younger days and for the last 20 years it has been home.
“I’ve always loved mountains and rainforests, and the sense of community here is a real draw card,” Marcus said.
The couple started their careers at Clancy’s when it first opened.
One of his most gratifying jobs was cooking at Gold Coast Recovery Services Centre, Fairhaven.
Six years ago, he opened the popular El Burro Cantino Mexican restaurant.
Now he’s knee deep in sawdust and plans eagerly preparing to take on a second restaurant, Saint Marthe, due to open later this year.
“It’s named after the street we lived on in Paris for two years,” he revealed.
“She is also the patron saint of cooks and hospitality; she’s watching over this space.
It’s appropriate because it’s an act of service that we do and to be able to strike up a relationship with people here is important.
“We’ve seen people grow up and have babies and now we serve their children. It’s nice to be a part of the community.”
Work has been Marcus’ passion, leaving little time for hobbies.
However, he admits that at the moment he’s enjoying experimenting with fermentation, including charcuterie.
“It creates really interesting funky flavours that are richer and intense with so much more depth. I discovered the complexity of flavours it brings to food and the human palate seems to really like it,” Marcus explained.
“I have built my own curing cabinet where specific temperature and humidity is maintained and I’ve got lots of interesting things growing in there which I like to share with my friends.
“The cabinets emulate the conditions in a cave – high humidity and stable temperatures.”
His next adventure he said will be in cheese making.
