Meet Chef Marcus Ponder, a culinary maestro with roots in the vibrant city of Atlanta, Georgia. Born and raised in the heart of the South, Chef Ponder’s journey in the culinary world has been shaped by his unique blend of influences, combining his African American heritage with a deep appreciation for the artistry of French cuisine. His passion for cooking ignited at an early age, as he watched his grandmother expertly craft soulful Southern dishes in her kitchen. However, it was his exposure to the refined flavors and techniques of French cooking during his time studying culinary arts at Le Cordon Bleu that truly set him on a remarkable path. Now, Chef Ponder seamlessly blends the soulful traditions of the American South with the elegance and finesse of French culinary expertise, creating a gastronomic experience that is as bold and captivating as it is unforgettable. We had the opportunity to join Chef Ponder in the kitchen for a chat and bite, check it out!
RSL: How old were you when you started cooking and how did you learn?
CP: I started cooking at an early age; around 6 or 7 years old. I come from a cooking family. My great grandmother and my mother taught me the most while helping them out in the kitchen but all the men, on both sides of my family, knew their way around the kitchen. I started out just copying what I saw everyone else doing in the kitchen but we soon learned I was pretty handy with a pot and a pan.
RSL: Name the three kitchen tools you can't do without?
CP: A sharp knife, a silicone/wooden spatula, and an apron because I HATE getting dirty… bonus item: gloves; for the same reason.
RSL: Favorite dish you’ve ever made?
CP: This changes all the time because I’m always pushing myself to try new things. Currently, my favorite dish I’ve made is a seafood lasagna with crawfish, shrimp, crab, and lobster cream sauce. I made this dish about 3 years ago for a birthday party. Recently, I was out for drinks and ran into someone who went to the party and before they even knew I had made the dish they were RAVING about how great it was and the impression it had made on them. To the point that they had gone to my company’s website and special ordered it months later during the pandemic. That really made me proud. I love when my food helps people make memories.
RSL: One word to describe your style?
CP: Soigné
RSL: Your favorite local restaurant?
CP: My favorite local restaurant is Le Petite Paris in DTLA. I’m professionally trained in French culinary arts so I appreciate how they bring classical French dishes and techniques into play on fresh modern ideas used today. The Executive Chef, Nigel, is also a dear friend of mine.
RSL: What are some of your signature dishes?
CP: Whenever someone asks me: “What’s your specialty?” I always respond: “My specialty is your preference.” …however on paper, that may look a bit pompous. I get raving reviews on my chicken sausage jambalaya, crawfish étouffée, my collard greens (because no one believes they are vegan), and crawfish egg rolls. Egg rolls are always a group effort since I hate rolling them.
RSL: What kind of music do you play in the kitchen when prepping?
CP: Cooking in the kitchen with me is like a free night at the best karaoke bar town! I make the best food when I’m singing. I think so at least. During the pandemic, we switched over to mostly production catering for music videos and music industry stuff. On those days its fun to only play music by the artists that we are working with to get inspiration while cooking for them. But on a normal day you will hear anything from Ariana Grande (tons of her actually) to Gangsta Boo (only the second album, “Star 69”). I play full albums too. We are singing a full 62 mins of the Renaissance EVERY time; no skips. Prepare yourself. I grew up listening to albums not just the single. Food and music go hand in hand in my heart.
RSL: Being a chef is notoriously stressful. What do you do to unwind?
CP: My line of work IS a bit stressful at times so I have learned a few ways to unwind when I feel stressed. I love to play video games. I’m def one of those people who stalked the internet to get PS5 last year. I’m not ashamed. $600 game systems are for adults. I also like Apple arcade and coloring book apps on my iPad. Lastly, believe it or not, I like to cook to unwind. Cooking for leisure and cooking for work are different. I actually enjoying cooking with no pressure or limits. I just look in the fridge or cabinets and “create”. Even when I don’t personally like whatever comes out of it I always learn something new for feature reference. It’s almost like making an investment in myself/skill set… it’s also just relaxing.