Faces at Bistro Blanc: Chef Marc Dixon

The diversity, charm and ambition of the menu at Bistro Blanc directly reflect the personality and tastes of Chef Marc Dixon. This is his kitchen and menu, the culmination of of a career learning the intricacies of fine dining from the best in the industry, married to his own desires for simplicity and freshness.

Chef Marc's taste for fresh produce goes back to his childhood in Kansas and many summers on his family's farm. He began cooking as a way to earn money at Kansas University and later in St. Louis, then decided to commit his career to fine dining by applying to culinary school. Accepted at several nationally renowned schools, he chose to attend one of the very best, the New England Culinary Institute (NECI ) in Vermont. For two years he learned the techniques and discipline of preparing different regional and international cuisines, and the mechanics of operating a top-flight kitchen.

After graduating among the top of his class, Marc moved with a friend to Washington, DC and began working at some of the area's finest establishments, including New Heights and Todd English's Olives restaurants. A friend introduced Marc to the owners of the Iron Bridge Wine Company just as they were formulating ideas for the Columbia restaurant. Marc became the first chef at Iron Bridge, introducing upscale small plates and quickly expanding to a full lunch and dinner operation. Marc ran the Iron Bridge kitchen for more than three years as the restaurant became one of the leading establishments in the region.

Differences of opinion over direction of the restaurant led Marc to eventually leave Iron Bridge, and he took over the kitchen at Columbia's popular Cafe de Paris when that restaurant's principal chef returned to France. After several more years, Marc learned that investors were looking to open a new restaurant in western Howard County, Bistro Blanc, a place where Marc could exercise his own creative vision.

In July, 2008, Bistro Blanc opened and is itself moving into the forefront of the region's best restaurants. Marc's inventive dishes have the freedom to mix styles and influences from New England, the Mediterranean and Asia, relying on the best of local produce. In later postings we'll explore his mastery of the sous vide cooking method and specialty creations such as Pig 'n Fig. We'll also highlight some of the important mentoring work Marc has done with the ProStart program for high school students.

For now, the best way to get to know Chef Marc's creations are to come to Bistro Blanc and try them yourself. He is delighted to have the opportunity to make the type of food he loves to prepare and consume, and is happy to have found his niche. Recently engaged, he hopes to continue delivering the goods at Bistro Blanc for a long time to come.