Cooking with Wood
The restaurant cooks without natural gas. Our wood-fired oven handles the work of roasting, baking and searing throughout service, using local hardwoods.
our-chef-and-our-mission
The Marshal · Hell’s Kitchen · Since 2013
Our Chef & Our Mission
Our Chef & Our Mission
Chef Charlie
Marshall
& The Marshal
Marshall
Chef Charlie Marshall opened The Marshal in Hell’s Kitchen in 2013 with a simple mission: cook with great local ingredients, work closely with New York producers, and make sustainability part of how the restaurant operates every day.
Chef · Owner · The Marshal
Where It Started
From Lummi Island
to Hell’s Kitchen
Farm. Restaurant. Kitchen.
to Hell’s Kitchen
Charlie grew up in the Pacific Northwest on his family’s farm, Full Bloom Farm , on Lummi Island. He also grew up in his parents’ restaurant, the only one on the island. His family continues to farm there. Those childhood experiences most shape the way he approaches local ingredients and creates the cuisine at The Marshal.
The farm-to-table values Charlie grew up with remain the foundation of The Marshal's seasonal cooking and close relationships with New York growers and producers.
The menus at The Marshal follow the seasons and draw heavily from New York farms, sustainable fisheries and local producers. Vegetables, meats and fish are prepared in our wood-fired oven, which sits at the center of the kitchen and gives the food the distinctive character that comes from cooking with wood.
The Mission
Wood.
New York.
Sustainability.
New York.
Sustainability.
Three ideas have shaped The Marshal from the beginning—and continue to guide what arrives at the table.
New York at the Table
The Marshal serves wines made exclusively in New York State, along with New York beer and spirits. Our list highlights producers from the Finger Lakes, Long Island, the Hudson Valley and other growing regions across the state.
Part of the Mission
Sustainability has been part of The Marshal’s approach since the beginning. We focus on regional sourcing, seasonal cooking, local producers, thoughtful use of energy and reducing waste wherever possible.
The Marshal
Hell’s Kitchen
since 2013.
Small. Chef-owned. New York.
since 2013.
Nearly a decade and a half since opening, The Marshal remains a small, chef-owned restaurant in the heart of Hell’s Kitchen, shaped by the same ideas that inspired it from the start: seasonal ingredients, wood-fired cooking, New York farms, New York wine, sustainability and genuine hospitality.
Chef Charlie Marshall
Beyond
the Kitchen
the Kitchen
The work extends beyond the restaurant—from New York food and wine organizations to conversations about cooking, farming and hospitality.
Food, wine & New York
Charlie is a member of the International Association of Culinary Professionals and serves on the board of the New York Wine & Grape Foundation. He previously served on the board of Slow Food NYC for five years.
In conversation
He has appeared on Epicurious, NBC and CBS New York, and has been featured by The New York Times, The Wall Street Journal, Zagat, Forbes, Modern Farmer and many other publications.
Seasonal ingredients.
Wood-fired cooking.
New York farms.
New York wine.
Sustainability. Genuine hospitality.
Wood-fired cooking.
New York farms.
New York wine.
