Some chefs find their calling later in life. Marcus Jackson found his sitting on the floor in front of a television, studying the chefs he hoped to one day stand alongside. Today he runs a private chef business built on the idea that no two clients should ever be served the same menu.
We sat down with Marcus to talk about culinary school, the day he catered three separate events, and why he believes your reputation is your greatest ingredient.
"Having my own website has elevated my business in more ways than I expected."
Let's start at the beginning, what first drew you to cooking, and how did you know this was the path for you?
One funny story I always tell is that, as a kid, I would sit on my grandma's living room floor completely glued to the TV, watching and studying chefs like Emeril Lagasse, Alton Brown, and Eddie Jackson. Even at that young age, I knew I wanted to become a chef.
I was fascinated by the creativity, the passion, and the joy they brought into the kitchen. Watching them inspired me, and I dreamed of one day being as great as the chefs I saw on TV. I realized early on that cooking was my calling because of how much happiness it brought me, not just creating new dishes, but seeing how food has the power to bring people together.
I still remember when my mom would come home from the grocery store. I'd run straight to the kitchen, pull out ingredients, and make a complete mess trying to create a meal. I probably used every pot, pan, and dish in the house, and with no training at all, the food was usually terrible. But none of that discouraged me. Deep down, I believed that one day I would become the chef I dreamed of being.
Looking back now, it's amazing to see how that little kid sitting on his grandma's floor turned his dream into reality.
Can you tell us about your journey to becoming a private chef? Was there a moment or turning point that set you on this road?
The turning point in my journey came in 2020 when I decided to enroll in culinary school. At first, I was hesitant because, for some reason, I believed chefs didn't make good money and that culinary school would be a waste of time.
Looking back, I'm incredibly grateful that I took that leap. Culinary school gave me skills that no one can ever take away from me. Those skills have opened doors, created opportunities, and brought me more success than I ever imagined. More importantly, it gave me the confidence to believe in myself as a chef.
After graduating, I knew I didn't just want to cook, I wanted to create unforgettable experiences. That's what led me to become a private chef. I never wanted to offer the same cookie-cutter menu to every client. Instead, I wanted every event to be completely customized around each person's tastes, preferences, and vision.
That commitment to personalization has become one of the biggest things that sets me apart. I don't just prepare meals, I create experiences that are as unique as the people I'm cooking for.
Part of building that reputation, Marcus told us, was giving clients somewhere to find him outside of Instagram. He came across Merlin through an ad on the platform he was already using every day.
I first discovered Merlin through an Instagram ad. I had been searching for a platform that would allow me to create a creative, professional, and easy-to-manage website. After reviewing its features, I knew Merlin was the right choice for bringing my vision to life.
Having my own website has elevated my business in more ways than I expected. It gives potential clients one place to learn about who I am, view my work, explore my services, and submit inquiries without having to search through social media. It has also made my business feel more professional and established. Instead of simply telling people about my services, I can direct them to a website that truly represents my brand and the experience I provide.
Has it helped him win work?
Absolutely. My website has become one of my strongest marketing tools. It allows clients to see my story, my culinary style, and the level of professionalism I bring before we ever have our first conversation. Having a polished online presence builds trust and credibility, which makes clients more confident in booking my services. I believe it has helped turn interest into inquiries because people can clearly see the value and experience I offer.
How would you describe your style of cooking, and what makes your approach different?
My cooking style is best described as elevated Southern comfort with influences from Cajun, Creole, and modern American cuisine. I believe every meal should tell a story while still feeling familiar and comforting. I enjoy taking classic dishes people know and love and elevating them with bold flavors, fresh ingredients, and refined techniques.
What truly sets my approach apart is that I don't believe in cookie-cutter menus. Every event I create is customized specifically for my clients, their tastes, dietary preferences, vision, and the experience they want their guests to have. Whether it's an intimate dinner for two, a family brunch, or a celebration for over 100 guests, no two menus are ever exactly the same.
For me, being a private chef is about much more than cooking great food. It's about creating memorable experiences, building connections around the table, and making every guest feel like the meal was designed just for them. That's the standard I bring to every event.
Is there a dish, an event, or a client experience you're especially proud of?
One experience I'll never forget was serving three completely different events in a single day. I prepared and executed a private brunch, a taco bar, and an elevated private dinner, all while ensuring each client received a completely unique menu and experience. It wasn't just about cooking, it was about planning, organization, time management, and delivering excellence under pressure. By the end of the day, every client was happy, every meal was served on time, and I was reminded why I love what I do.
While I'm proud of many of the dishes I've created, I'm even more proud of the relationships I've built with my clients. The greatest compliment I can receive is when someone trusts me to be a part of their most important moments: birthdays, anniversaries, family gatherings, and celebrations. Knowing that my food helped create memories they'll never forget means more to me than any single dish ever could
What's been the biggest challenge you've faced in building your business, and how did you push through it?
The biggest challenge I've faced has been balancing the demands of building a business while working a full-time career. There were many early mornings, late nights, and weekends spent planning menus, grocery shopping, prepping, cooking, cleaning, and then doing it all over again. There were moments when I questioned whether all the hard work would pay off.
What kept me going was remembering why I started. I knew I wasn't just building a business, I was building a legacy. Every event, every satisfied client, and every referral reminded me that consistency matters. I focused on improving with every opportunity, listening to client feedback, investing in my education, and never settling for "good enough."
Today, those long hours and sacrifices have shaped me into the chef and business owner I am. I've learned that success isn't built overnight; it's earned through discipline, resilience, and a commitment to excellence, one event at a time.
Who or what has inspired you most along the way?
I've been inspired by different people at different stages of my journey. As a child, I was captivated by chefs like Emeril Lagasse, Alton Brown, and Eddie Jackson. I spent hours watching them on television, studying not only how they cooked but how they connected with people through food. They showed me that cooking could be creative, exciting, and meaningful.
My family also played a huge role in shaping who I am. Growing up in Louisiana, food wasn't just something we ate, it was how we celebrated, connected, and showed love. Some of my favorite memories were made around the dinner table, and those experiences taught me that a great meal can bring people together in a way few things can.
Today, my biggest inspiration is my clients. Every event allows me to be part of someone's story, whether it's a birthday, anniversary, holiday, or family gathering. Knowing that people trust me with their most special moments pushes me to keep learning, growing, and striving for excellence. My goal is simple: to create meals and experiences that people will remember long after the table has been cleared.
What's next for you, any goals or dreams you're working toward?
My goal is to continue growing my private chef business while creating unforgettable dining experiences for clients across Texas and beyond. I'm also pursuing a degree in Food Science because I want to combine my culinary background with food innovation. Long term, I hope to help shape the future of the food industry by developing products that are healthier without sacrificing flavor. Whether I'm cooking in a client's home or working behind the scenes to improve the food people eat every day, my mission will always be the same to bring people together through great food.
What advice would you give to someone just starting out in your field?
Start before you feel ready. So many people wait until everything is perfect, but growth comes from taking action. Never stop learning, be open to feedback, and don't compare your journey to anyone else's. Most importantly, remember that being a great chef isn't just about cooking incredible food, it's about serving people with excellence, creating memorable experiences, and treating every client like they're your most important one. Your reputation will always be your greatest ingredient.
Anything else you would like to add?
I'd also like to take a moment to express my gratitude to my wife, Megan, whose unwavering support has meant everything to me throughout this journey. Building a business takes countless hours, sacrifices, and faith, and she's been by my side encouraging me every step of the way. I'm equally grateful for my family, who have always shown up for me when I've needed them most. Their love, support, and belief in me have helped shape the person and chef I am today.
Finally, I want to thank every client who has trusted me to be part of their special moments. It is truly an honor to serve you, and I never take that trust for granted. I look forward to continuing to create memorable experiences one meal at a time.
