Marc was born and raised in Houston, Texas and grew up learning how to cook. After graduating in 2003 from the Arts Institute of Houston with a Bachelor’s of Culinary Arts, he started his career at The Houstonian and at Shadow Hawk Golf & Country Club. He continued his career by taking the Sous Chef position at the Manor House and was promoted to the Banquet Sous Chef at The Houstonian Hotel , where he spent most of his years developing and growing his culinary skills. Marc spent 15 years with The Houstonian family before moving on and becoming the Banquet Chef at The Woodlands Resort in 2018. During this time he gained more experience in banquets and fine dining, as well as learning different styles in plating for large parties. Marc visited Chicago to become a RATIONAL Certified Chef to gain experience in different cooking techniques and reduce labor costs. He was also given the award for quarterly employee and ‘Employee of the Year.’ After the pandemic, he was promoted to Executive Sous Chef where he was handling food and labor cost. After 4 years at The Woodlands, he went on to become the Executive Sous Chef at Hotel Granduca, learning Italian cuisine under Chef Maurizio Ferrarese. After gaining this experience he felt that he was ready to take on a new role by joining The Houstonian Club and becoming the Club Executive Chef. Chef Marc now lives in Katy, Texas where he is married to his wife Gina and has three kids and two dogs. Marcus Hollander Executive Chef, Houstonian Hotel, Houston, Texas He is ready and happy to be back at The Houstonian Hotel & Club, ready to take on a new journey.
Eddie Daniels, publisher of Hospitality News (right below), with Chef Hollander, spent the weekend at the Houstonian and enjoyed several meals at the hotel, including filet mignon, tomato bisque soup, and a basic grilled cheese sandwich, which was one of the best I ever had.
HOSPITALITY NEWS DEC 2025 | Page 25
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