Originally from the Philippines, Marivic grew up in the Northern part of the country, in a small town in a valley surrounded by high protective mountains. While strong winds and heavy rains were blocked in this region, the local climate was perfect and a variety of produce thrived abundantly year-round.
Her love for cooking started when she was nine years old. One summer, while everyone was taking an afternoon nap, she was in the kitchen cooking the excess produce from lunch where every ingredient was meticulously hand selected by her mother from the nearby market.
Trained at Le Cordon Bleu College in Los Angeles, Marivic completed her externship at a 2-starred Michelin restaurant in France. Upon returning to California, she worked at a beautiful ocean front resort in Laguna Beach where she learned efficiency from the high volume of food preparations for weddings and corporate events.
Marivic’s cuisine has a classical foundation while displaying a touch of modern overtones, showcasing local ingredients, and combining simple and stimulating flavors.
Marivic is serving in Southern California and is available for further afield.
(Marivic is also a freelance Food Photographer and regular contributor for LOCALE Magazine and other publication.)