A native of Antibes, located on the French Rivera between Cannes and Nice, Chef Marc Ehrler trained with world-renowned chefs, including Alain Ducasse, Jacques Maximin, and Andre Daguin. As the former executive chef of the 790-room Loews Miami Beach Hotel, Ehrler's responsibilities included menu creation and development, leadership and training of the hotel’s culinary staff, and 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 in 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, 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.