Marie Marcelle
Marie (Kundid ) Marcelle is an accomplished Executive Chef and catering professional with extensive experience in culinary operations, event management, and team leadership. Currently serving as Executive Chef for The Local, a brand of the Carolina Hurricanes, she oversees high-profile culinary operations while managing cross-functional teams to deliver exceptional dining experiences. Her expertise spans menu execution, strategic planning, and workflow optimization, consistently driving efficiency, compliance, and client satisfaction. Prior to her current role, Marie held leadership positions with Rocky Top Hospitality, Brenen’s Restaurant Group, and Bull Durham Holdings, where she successfully managed kitchen operations, large-scale events, and multiple franchise locations. She has a proven track record of enhancing operational systems, leading culinary teams, and implementing innovative strategies that increase revenue, improve staff performance, and elevate guest experiences. Her experience in high-volume, high-stakes environments has refined her ability to adapt, collaborate, and execute complex projects with precision. Marie started Culinary school and gained hands-on experience that allow her to mentor teams and cultivate professional growth. Passionate about both food and leadership, she combines creativity with operational expertise to deliver memorable culinary experiences while fostering a culture of excellence, teamwork, and continuous improvement.
• Art Institute Raleigh-Durham
What do you attribute your success to?
I attribute my success to the resilience and work ethic I learned growing up in the projects of Chicago and from my mother, who taught me that circumstances don’t decide your future—you do. My culinary journey has been shaped by mentors, hard work, and a commitment to leading by example, whether in the kitchen or managing teams. Rebuilding restaurants, creating unique dining experiences, and supporting causes I care about have shown me that success comes from discipline, creativity, and giving back.
What advice would you give to young women entering your industry?
I would tell young women entering the culinary industry to work harder than anyone else, stay humble, and check their ego at the door. Never stop learning, remain open to growth, and build strong, collaborative partnerships within the culinary and hospitality field—these connections will help you thrive both personally and professionally.
What are the biggest challenges or opportunities in your field right now?
The culinary field will challenge, stretch, and change you—but if you let the fire shape you instead of burn you, it will give back more than you expect. For me, one of the biggest challenges was earning respect as a young executive chef, often being the youngest and only woman in the room. Yet every obstacle has been an opportunity to grow, prove myself, and push the boundaries of what’s possible.
What values are most important to you in your work and personal life?
The values that guide me in both my work and personal life are kindness, resilience, and community. I strive to be a leader who connects with others, recognizing that every person has a story and that we can lift each other up. I’m passionate about mentoring young culinary professionals, coaching and developing emerging chefs, and building strong, collaborative kitchen cultures where teams thrive together.