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At 8, he fended for himself in the kitchen while his mother was at work: necessity sparked Marc Dunham’s passion in the culinary world.
“I was a latchkey kid,” Dunham said. “My mom was a single parent and worked three jobs, so I was making grilled cheese at home because my mom was at work.”
Today, Dunham is chef de cuisine at OSU’s Ranchers Club. He’s in charge of anywhere from 12 to 20 people in the kitchen.
“I started washing dishes when I was 12, and took other odd jobs like working at a water park,” he said.
Dunham said his major influence to become a chef was his grandmother. At age 14, he helped her prepare Thanksgiving dinner.
“I can remember really just standing next to my grandmother and asking her a million questions about what was in the stuffing, or why she put the turkey in the oven the night before,” he said.
After working at various restaurants through his early 20s, Dunham went on to attend the Culinary Institute of America in Hyde Park, New York.
He worked at restaurants in New York and then returned to his native Texas to help open Austin’s Asti Trattoria and receive his Bachelor of Science in Nutrition from Texas State University.
Now at OSU, Dunham said he has big plans for The Ranchers Club.
“My goal is to make The Ranchers Club the best restaurant in the state,” he said. “That’s going to take some time, but I think we are definitely on the right track in terms of what we are producing in food and quality.”
Dunham also has his own cooking show with OSU Communications that is geared toward encouraging people to cook for themselves and eat healthy foods.
“I really have a deep concern with obesity, and I’m astounded about how many people don’t know how to cook anymore,” he said.
Dunham said he’s not afraid to take on challenges though.
“If you’re not a little bit uncomfortable about the job you’re doing, I don’t think your growing,” he said, “The minute you’re comfortable with your job means it’s probably time to move on and challenge yourself with something else.”
When not working, Dunham said he spends as little time in the kitchen as possible.
“I want to go play golf or go outside and watch my little girl run around,” he said. “I’d rather go eat a taco where somebody else is cooking for me and drink a beer.”
Dunham is starting his masters in hotel and restaurant administration at OSU this spring. Lynsie Morris, a Ranchers Club waitress and business entrepreneurship and development junior, said Dunham is strict in the kitchen but also a very professional, focused and humble individual.
“We had a gentleman in from Seattle, and Marc personally delivered all of his food and explained everything to him, which he’ll do for any table,” Morris said, “Most chefs won’t do that.”
Rebecca Eastham, general manager of The Ranchers Club and Atherton Hotel, said Dunham brought a passion for food and a personal excellence to the restaurant.
Eastham said Dunham pushes the team quite a bit in the kitchen.
“Some days they don’t like it, but at the end of the day they can look back on it and say, ‘Wow, I did some of my best work because he pushed me,’” Eastham said. “Excellence is his goal, and he demands it of himself and the people that work around and with him.”
2 comments
Stillwater is in dire need of a fine dining establishment, and we certainly hope that the Rancher's Club will soon live up to the promises and high aspirations. It's all there, the great atmosphere, the quality of the ingredients, and obviously the will to make it happen. Please, Marc Dunham, deliver!