To calculate the number of diamonds and stars earned by hotels and resorts at which Marc Ehrler has played a star role in the kitchen would take more than your fingers and more than your toes. A native of Antibes, on the French Rivera between Cannes and Nice, Ehrler trained with world-renowned chefs, including Alain Ducasse, Jacques Maximin and Andre Daguin. His cooking style, a tribute to his native Provence/Italy, and influenced by is work in the Caribbean, Latin America, Asia, New-York to California, Florida, embraces respect for tradition and simplicity.