A pioneer in the New York City restaurant scene for his commitment to sourcing locally,seasonally and sustainably, chef Marc Meyer showcases the season’s bounty through his vibrant, ingredient-driven cuisine at Cookshop, Hundred Acres and Vic's, the restaurants he owns with his wife and partner, Vicki Freeman. In April 2015, Meyer and Freeman opened Rosie’s, where he serves the cuisine which he is most passionate about: Mexican. Meyer began his career in New York in 1980 at The Odeon under celebrated chef Patrick Clark, which laid the groundwork for his culinary philosophy and style. From there, he traveled to Rome and cooked at a 30-seat restaurant where he planned menus around what was available each day at the market. Back in New York City in 1983, legendary chef Larry Forgione tapped Meyer to cook at An American Place where he furthered his interest in ingredient sourcing. Soon thereafter, Meyer secured his first executive chef position at Brasserie Savoy in San Francisco, which allowed him to further refine his commitment to seasonal, ingredient-driven cuisine. Meyer transitioned to ARK Restaurants working alongside chef Jonathan Waxman as co-executive chefs where he supervised restaurants throughout New York City, Washington, D.C., and Las Vegas. Realizing their dream of owning their own restaurant together, Meyer and Freeman opened Five Points in 1999, which was a NoHo mainstay for 15 years. Following the success of their first venture, the duo opened Cookshop in 2005, presenting clean, inventive dishes in the heart of the bustling Chelsea neighborhood, earning two stars from Frank Bruni at The New York Times. In 2008, they expanded again with Hundred Acres, a charming and intimate SoHo restaurant offering a Southern-inspired menu. In 2015, Meyer and Freeman add Vic’s and Rosie’s, their respective passion projects, to their family of restaurants.