Marco Fuchs

Marco Fuchs was born into a restaurant industry family in Freiburg im Breisgau on September 25 1974. He grew up in the idyllic Glottertal, in the middle of the vineyards in the Gasthaus Eichberg. While helping grandma Rosemarie make Spaetzle in the home kitchen, he discovered his passion for cooking and bringing happiness to others through and with food.

After his cooking apprenticeship, he went to expand his horizon and experiences in the far corners of the world: exploring exotic kitchens and cultures near and far. He developed his skills on four continents, among others in Thailand, South America, and Australia. He became the artist, people person, and free thinking spirit he is today. Cooking is not just his profession, but also his passion. Through his travels, he developed his cooking skills, the art of cooking. In 1998, he participated in the cooking Olympic in London representing Sir Terrence Conran in the legendary restaurant “Blue Bird Restaurant.”

In 2005, the successful and well-traveled chef returned to his home, the Black Forest, and started his own company “The Art of Delicious Food.” By starting his own business, he fulfilled one of his long-time dreams. It is his pleasure to cook regional and unique products of high quality for his guests. His motto is: fresh, and colorful is healthy! You can find him at private celebrations with hand-selected menus, in cooking classes, and at large events such as the EM in Basel (cooking for the German Soccer Association clubs) and the largest jewelry show in the world, Basel World.