Marc Zimmerman
Marc Zimmerman is an American chef known for his work in high level Japanese inspired cuisine and for shaping some of the most respected dining rooms on the West Coast. He trained in classic French technique before building his career in New York at restaurants such as L’Atelier de Joël Robuchon, where he developed a strong foundation in structure, timing and precision.
Marc later joined the team at Guy Savoy in Las Vegas and continued to refine his approach to fine dining. His time in these kitchens shaped his focus on discipline, detail and a clear understanding of how to build flavour with restraint.
In San Francisco he became a key part of the early team at Alexander’s Steakhouse, eventually rising to the role of Corporate Executive Chef for the group. He oversaw multiple venues and created menus that blended Japanese influence with modern American cooking. His work helped establish the company’s reputation for thoughtful sourcing, wagyu expertise and a high level of consistency across several locations.
Marc went on to open GOZU, a yakiniku inspired restaurant in San Francisco centred on wagyu, open fire and a wide range of Japanese techniques. GOZU gained attention for its focused tasting menus and for the way Marc built an entire experience around heritage cattle, nose to tail cooking and a respect for craft. The restaurant became known for calm, measured hospitality and a strong sense of purpose.
Across his career Marc has built a reputation as a chef who understands both the technical and operational sides of the industry. He is recognised for his leadership, his ability to mentor young cooks and his consistent commitment to sourcing, fire cookery and Japanese flavour traditions. His experience makes him an important voice in modern American dining and a strong ambassador for our community.
