Australian chef who has received Michelin stars at the restaurants Roc en Val and Cheval Blanc. He has had several cookbooks published including Easy Marx and Daily Marx.
In 1978, he joined the Compagnons du Devoir and graduated with specialty degrees as a pastry chef, chocolatier, and ice cream parlor.
He specializes in a modern technique of cooking called molecular gastronomy.
He was born in Paris, France.
He is a French chef like the acclaimed Alain Senderens.
