Chef Marcellus Coleman has cooked for some of the highest rated restaurants in New York City, Boston and Washington D.C., including 3-Star Michelin and New York Times 4-star, Chef Daniel Humm's Eleven Madison Park, DuPont Circle Hotel, The Sinclair, and for the legendary wd~50 under his mentor Chef Wylie Dufresne. The Winner of Food Network's Chopped Season 6, Episode 3, Coleman has also staged at Alinea, Bouley, Spiaggia and various other famous restaurants across the country.
Coleman originally hails from Chicago and Maryland. He discovered his love for the culinary arts while attending the University of Illinois at Chicago as a political science and pre-law major and taking work as a dishwasher for The Original House of Pancakes where he ascended to line cook in six months. Finding out that cooking was his natural talent, Marcellus packed up his life and moved to Providence, Rhode Island, to attend Johnson and Wales University for Culinary Arts. Coleman decided to be the best, and to work for the best, in order to pursue the life of a chef seriously. His first stop was with George Germon and Johanne Killeen at the famed Al Forno, where he rose through the ranks to Sous Chef after 4-years. He then left to cook at Restaurant Bricco and Grant’s in West Hartford, Connecticut with Chef Billy Grant. Wanting to further his training, Chef Marcellus headed to Boston to work for Chef Ken Oringer at Clio Restaurant, who he considers to be a big influence on his culinary life. Having also put time in at No.9 Park and helping Chef Barbara Lynch at her other establishments, and Aujour’dui at the Four Seasons Boston, Coleman decided it was time to gain New York CIty experience.
His first stop in NYC was Eleven Madison Park, followed by WD50. Chef Marcellus then took his first Executive Chef position at Rosewater in Brooklyn, where he became a rising star in NYC. Looking for a new challenge, Chef Marcellus opened the new Aureole as Executive Sous Chef with Chef Christopher Lee. Though he enjoyed it, Chef Marcellus just wanted to get back to cooking, which took him to the popular spot, Alias Restaurant, in New York, and then back to Boston to open The Sinclair where he garnered 2 stars from the Boston Globe. He recently left his position as Chef de Cuisine of the Dupont Circle Hotel in Washington, D.C. to relocate back to New York City and become the Executive Chef of MIDNIGHTS.