“Cooking is about creating an experience they will remember forever.”

Executive Chef Marcellus Coleman

Marcellus brings over 18 years of culinary experience to his new role. Chef Coleman joins the Sonoma team from his most recent role as Executive Chef at Barcelona Wine Bar & Restaurant in Boston, MA, where he has served since September 2016.

He began his career in August 2000, at Al Forno Restaurant as a Sous Chef in Providence, RI. He then held several progressive posts including Chef Tournant at Clio Restaurant and Aujourd’hui at the Four Seasons Hotel in Boston, MA and Sous Chef at No. 9 also in Boston.

In February 2006, Marcellus moved to New York, NY, and served as Chef Tournant at Eleven Madison Park.  That same year he accepted the position at Wd~50 (also in NY, NY).  In September 2007, Marcellus was appointed Executive Chef at Rosewater in Brooklyn, NY. He went on to accept the role as Executive Sous Chef at Aureole in New York, NY, in January 2009. In April 2011, Marcellus held the role of Executive Chef at Alias Restaurant. In April 2012, he moved to Cambridge, MA, and served as Executive Chef at The Sinclair. A couple of years later, Marcellus moved to Washington, D.C., and took the helm as Executive Chef at Kafe Leopolds. In January 2015, he became the Chef de Cuisine at The DuPont Circle Hotel, Café DuPont. In October 2015, Marcellus accepted the role as Visiting Guest Chef at The Revolving Door in New Port, RI. In February 2016, he moved back to New York and was the Executive Chef and Partner at Midnights Restaurant and Bar in Brooklyn.

A graduate of prestigious Johnson and Wales University in Providence, RI and a “Chopped” Champion - Chef Coleman shares, “I bring passion, creativity and innovation to the kitchen with the combination of classic French techniques and an Italian-inspired focus using the highest quality ingredients. I have an eye toward sustainability and farm to table. I produce a comprehensive dining experience for the guest that is modern yet focused on the simple nuances of flavor.”  I am delighted to call Sonoma my new home.   Sonoma County is known for its food and wine and this area has always had an attraction. Sonoma embraces an eat-fresh philosophy- an abundance of fruits, vegetables, and herbs blanket the countryside. Cattle, sheep, and pigs graze the landscape, chickens and turkeys scratch in the pastures, and goats and cows offer up fresh milk and cheese. Dungeness crab, salmon, and briny oysters expand ingredient choices…. Sonoma is a chef’s dream locale.”