About the Chef
Marc Sublette, executive chef and partner, graduated from Johnson & Wales University in Charleston, South Carolina. He has worked in some of Atlanta’s most popular restaurants – including Pricci and Pano’s & Paul’s – both part of the prestigious Buckhead Life Restaurant Group.
Sublette joined the Buckhead Life Restaurant Group immediately upon graduation and was hired as part of the opening team at Pricci as a sauté cook. Within two years he was promoted to sous chef and eight months later he was named executive sous chef under John Carver. From there he was promoted to chef de cuisine at Pano’s & Paul’s, the Buckhead Life Restaurant Group’s flagship, working under the expertise of chef Paul Albrecht.
Sublette then moved to Destin, Florida where he was hired as the executive chef at Seagar’s Prime Steaks & Seafood. Seagar’s was part of the Hilton Sandestin’s $48 million expansion and renovation. As the opening executive chef, Sublette was afforded the opportunity to participate in all the major operational decisions of opening the restaurant, including kitchen design and menu development. During his tenure, Seagar’s earned the prestigious AAA Four Diamond Award. Sublette returned to Atlanta in 1999 to rejoin the team at Pricci as the executive chef where he remained until the fall of 2004.
Then Sublette was approached by Norsan Group and offered the position of corporate chef. His first task was to review and refine the traditional Argentine menu at Pampas Steakhouse in Alpharetta. In 2006, chef Sublette was rewarded for his vision as Pampas Steakhouse was included on Jezebel Magazine’s annual “Top 100 Restaurant” list and Sublette was featured in the same issue as an Atlanta “Chef of Distinction.”