Food by: Catering on locke

Chef Marcus Locke brings over 15 years of progressive culinary and catering experience, rising from entry-level kitchen roles to executive leadership after earning his Associate’s degree from Le Cordon Bleu. He refined his fine-dining foundation in Austin, Texas, working under acclaimed Chef Josh Watkins at The Carillon, consistently recognized among Austin’s top restaurants.

Returning to his hometown of Kansas City, Chef Marcus joined the renowned Lidia’s to deepen his expertise in Italian cuisine before playing a pivotal role in the opening of The Jacobson in September 2012 as Sous Chef. There, he helped transform a shell warehouse into a celebrated Crossroads dining destination, contributing to kitchen design, and the launch of its signature Southern-influenced regional American cuisine.

Chef Marcus later joined The Nelson-Atkins Museum of Art, where he advanced from Sous Chef to Executive Chef. During his tenure, he led the culinary execution of more than 80 high-end weddings, galas, and culturally significant events, earning a reputation for refined, chef-driven cuisine and exceptional guest experiences.