Marshall Smith began his culinary career with Rocky Top Hospitality in 1999, after which he attended school at the New England Culinary Institute in Essex Junction, Vermont.
Upon graduating, Marshall interned at Bistro 607 and EVOO in Raleigh and the Michelin Star restaurant, L’Essentiel à Chambéry, under chef Jean-Michel Bouvier in France.
When he returned to the Triangle, he opened Savoy in North Raleigh with his brother and worked as executive chef of Glass Half Full in Carrboro for the last five years.
Ready to return to Raleigh and share his culinary experiences, Marshall has joined the team here at Midtown Grille.
