What Marrow Chefs Do on Their Day Off

Professional chefs spend their days creating restaurant-quality experiences for guests. But when they clock out, they don't stop being chefs—they just cook (and live) differently.

The chefs at Marrow bring years of culinary expertise to every private dining experience. But their lives outside the kitchen reveal what actually drives their approach to food: family, hobbies, and the simple pleasure of a meal without the pressure of perfection.

Here's what the Marrow chefs actually do when they're not working.

Richard McCord: Family, Fishing, and the Open Road

Richard's days off revolve around his wife Rachael and their two young children, Ray and Ruby.

"I cook all week for guests," Richard says. "On my day off, I'm cooking for them."

The meals are simpler than what he prepares for events—grilled chicken for the kids, pasta dishes the whole family can share, weekend breakfasts that take their time. It's less about technique and more about the ritual: everyone at the table, no timeline pressure, no plating concerns.

When he's not in the kitchen, Richard's either on the water or on two wheels.

He takes his boat out for inshore fishing when the weather's right—targeting redfish, speckled trout, or flounder depending on the season. Sometimes the fish make it onto the dinner table. Sometimes they go back in the water. Either way, the trip isn't really about the catch.

"It's quiet out there," he says. "No one needs anything from me. I just fish."

When time allows, Richard rides his motorcycle—solo rides through back roads where the destination doesn't particularly matter. It's the same appeal as fishing: no schedule, no expectations, just movement and space to think.

Ryan McNay: Travel, Baseball, and Golf Courses

Ryan's a traveler when the schedule allows, which isn't as often as he'd like but more than most chefs manage.

Recent trips have taken him to New Orleans, Nashville, and Las Vegas—cities where the food scene is as much of a draw as anything else. He'll eat his way through a weekend, taking mental notes on techniques, presentations, and flavor combinations that might show up in a future Marrow menu.

His future travel plans lean heavily toward two obsessions: baseball parks and golf courses.

"I've got a running list of major league stadiums I want to visit," Ryan explains. "I'm planning trips to the northeast and midwest just to knock a few more off the list."

He's also working on a trip to Scotland—not for culinary research, but to play golf. It's one of his favorite pastimes, and the chance to play some of the world's most famous courses is worth the long flight.

When he's home and not working, Ryan's the chef most likely to experiment in his own kitchen—not because he needs to, but because that's how he thinks through ideas. A new sauce technique. A dessert concept. A plating approach he's been turning over in his head.

"At work, I'm executing," Ryan says. "At home, I can try something that might not work. That's where the fun is."

Chris Mongogna: Sports, Family, and Time with His Grandson

If you're at Chris's place, there's a good chance sports are on TV.

Chris is an avid fan of most major sports—professional and collegiate—and he'll watch just about anything if the stakes are high enough. Being from New Orleans, he's a big Saints fan. With family roots in Texas, he also follows Rangers Baseball closely.

"There's almost always a game on," he admits. "It's just background most of the time, but I'm paying attention."

But the real priority on Chris's days off is family time—particularly with his two adult daughters, Karley and Sophia, and his new grandson Kamari.

"I spent years working nights, weekends, holidays," Chris says. "Now when I have time off, I want to be with them."

That time might mean cooking a family meal (simpler than his professional work, but still thoughtful), watching a game together, or just being present without an agenda. After decades in kitchens where every minute is accounted for, unstructured time with family is its own kind of luxury.

What This Means for Your Private Chef Experience

Understanding how chefs live outside of work offers insight into how they approach their work.

Our chefs know the difference between food that impresses and food that connects. They've cooked both. They value both. And they know when each is appropriate.

When Richard's fishing or riding, when Ryan's traveling to another stadium or golf course, when Chris is spending time with his grandson—these aren't distractions from their culinary expertise. They're what makes that expertise matter.

The chef who understands the value of a quiet morning on the water is the same chef who can read a room during your private dinner and adjust the pacing accordingly.

The chef who travels to experience different food cultures brings that perspective to your menu planning.

The chef who prioritizes family time understands that your event isn't just about the food—it's about the people around the table.

Behind the Marrow Approach

Our chefs didn't follow a traditional culinary path. They learned in professional kitchens, working their way through high-volume restaurants, catering operations, and fine dining establishments by doing the work and figuring out what actually matters.

That background shows up in how we operate. We're not bound by rigid traditions or classical rules. We ask: does this make the food better? Does it serve the experience? If yes, we do it. If no, we skip it.

This philosophy applies whether we're preparing a multi-course tasting menu for your anniversary dinner or experimenting with a new technique at home. The goal is the same: create food that people enjoy, in an environment where they feel comfortable and connected.

The formal training came from experience, not culinary school. The business approach came from running our own operation, not following someone else's model. And the commitment to quality came from genuinely caring about the outcome, not just executing a checklist.

Learn more about our chefs and our approach on our About page, or explore what a private chef experience looks like by visiting our menus page.

Days Off Make Better Chefs

The best chefs aren't the ones who never stop working. They're the ones who know when to step away.

Fishing trips. Family dinners. Baseball games. Golf courses. These aren't interruptions to the work—they're what makes the work sustainable and, ultimately, better.

When we show up to prepare your private chef experience, we bring the technical skills that come from years in professional kitchens. But we also bring the perspective that comes from living full lives outside those kitchens.

We know what it's like to want a meal without pressure, to value time with the people who matter, to appreciate an experience that's been thoughtfully prepared but doesn't feel performative.

That's what we do on our days on. It's informed by what we do on our days off.

See what we can create for your celebration or reach out to start planning your private chef experience on 30A.