Meet the Chef: Marc Dym, Little River Inn
Five star chef Marc Dym has been named executive chef at Little River Inn, according to Cally Dym, owner of the family run resort and, coincidentally, his wife (they were married last December). “I know – I know,” she laughs. “Everyone says I had to marry him to get a good chef.”
For the last seven years Dym was the highly regarded chef at Stevenswood in Little River. While past cooking jobs posted him in Texas, Iowa and Pennsylvania – as well as Antigua, Zurich and Tel Aviv – this move was just around the bend.
Marc’s reputation precedes him. He’s used to stunning reviews such as that in Cognoscenti: “… a talent to be reckoned with. Highly creative, even daring at points, his cooking style still reflects the food well enough to keep most flavors easily recognizable …”
With high Zagat ratings over the past four years, last year he earned Top Food Ranking for the entire county. “I’ve moved just next door,” Dym says, “but the size of the restaurant is considerably different. At Little River Inn I’m cooking for hundreds, rather than dozens, of diners, and I’m reaching out to a new audience,” he explains.
Prior to moving to the Mendocino Coast in 1998, Dym was chef at the posh Ritz Restaurant in Newport Beach. A chance to escape the pressures of city living lured him to this secluded stretch of the northern California coastline, which he now calls home. He’s come to value the quality of the seafood he gets fresh out of nearby Noyo Harbor, the organic fruits and vegetables available from neighboring gardens – not to mention the excellent local wines.
An honors graduate at 22 of the Culinary Institute of America, Dym says all his training and experience has brought him to this challenge.
Longtime guests familiar with Little River Inn’s trademark Family Hospitality Since 1939 are in for an exciting spin on fine dining.
