Marco Ugarte’s culinary career began early on in his home state of Florida, where he began working his way through various positions in the kitchens around his hometown. He made his way to West Palm Beach to attend The Florida Culinary Institute and after graduation, Ugarte sought opportunities to further develop his own creativity.

Ugarte’s culinary repertoire began with an offer at Edelweiss Lodge and Resort in Bavaria, Germany. This relocation was significant for Ugarte’s career as it created not only immense experiences in learning both in the culinary and operational workings of a major resort, but the invaluable knowledge of travel. Eight years later, Ugarte worked his way up starting as saucier, production chef, banquet chef, and eventually Sous Chef.