Marcus Shell

Born and raised in New Bedford, Massachusetts, Marcus Shell discovered his love for cooking at a young age, beginning his first kitchen role at just 14 years old. Inspired by the fast-paced environment and camaraderie in the kitchen, Marcus pursued his culinary education at Le Cordon Bleu College of Culinary Arts in Cambridge, Mass., earning an associate degree in applied sciences. His education not only equipped him with essential kitchen safety practices but also instilled in him a deep understanding of techniques and classical cooking methods, laying the groundwork for his career.

Over the last 23 years, Marcus has honed his skills and gained valuable experience at esteemed Northeastern establishments such as Top of the Hub and No. 9 Park in Boston and The Black Whale in New Bedford. After heading to South Carolina, he spent the last several years working at various well-known restaurants including Montague’s and Wesley Commons in Greenwood; Bistro 221 in St. George; and 82 Queen and 39 Rue de Jean in Charleston. In his current role, Marcus serves as Uptown Hospitality Group’s Director of Culinary Operations. Marcus’ approach to culinary artistry seamlessly blends his studied technique with creativity, driving innovation in every kitchen he enters.

A dedicated member of the culinary community, Marcus actively participates in the Lowcountry Hospitality Association. His commitment to excellence is recognized through his appointment as a South Carolina Chef Ambassador. Marcus balances his professional life with various hobbies including golfing, beach outings, movie nights and dining out at Charleston’s many restaurants.