Loew's Miami Beach Hotel | Miami Beach, FL
A native of Antibes, located on the French Rivera between
Cannes and Nice, Marc Ehrler trained with world-renowned chefs,
including Alain Ducasse, Jacques Maximin and Andre Daguin.
Today he serves as Executive Chef of the 790-room Loews Miami
Beach Hotel. His responsibilities include menu creation and
development, leadership and training of the hotel’s
culinary staff, establishing the culinary standards for banquets,
room services and the hotel’s restaurants and lounges
including Preston’s, Hemisphere Lounge, Nautilus and
SoBe Coffee Bar.
Prior to joining Loews, Ehrler worked as executive chef of
the Ritz-Carlton Hotel Company in Kansas City, Marina Del
Rey and Cancun, where his work significantly contributed to
the resort earning AAA’s Five Diamonds and being named
“Best Hotel for Food Service in Latin America.”
Leading up to that, he was executive chef at La Samanna on
the Island of St. Martin; the K-Club on Barbuda; Stonehouse
Restaurant at San Ysidro Ranch, a Relais et Chateaux Santa
Barbara, California; Le Meridien in Newport Beach; Le Juana
in Juan les Pins, France; Westbury Hotel in New York; Maxims
de Paris in Paris and New York; Hotel de France in Auche,
France; Novotel in New York and the Helmsley Palace Hotel
in New York.
In 2002 Marc Ehrler received the coveted Master Chef of France
title. He has been featured in numerous publications including
Wine Spectator, Conde Nast Traveler, Travel & Leisure,
Gourmet, and The New York Times.