Once a foie gras producer in Perigord, Marc Bienne had always been keen on cooking and travelling. He started out his training as a cook and a pastry chef at the National Institute for Tourism and Hospitality Business in Nice in 1989.
He trained with Chef Matré and Maitre Ricotier (a Maitre Rotissier in France) and learnt French Cuisine and Pastry, thereby respecting the culinary traditions of this country.

With his solid training, the doors of two gourmet restaurants on the French Riviera opened to him, as well as those of the Oakley Court Hotel, located by the Thames, next to Windsor, where he completed his training.

He was soon contacted by Jean Castel and embarked as a chef on board his yacht and went on with his career by working as a chef on various private yachts or for major cruising companies, which gave him the opportunity to sail around the world and especially to the Carribeans, the United States, Polynesia and the Indian ocean.

Marc Bienne has always been passionate about bringing together cuisine and conviviality , simplicity and lightness.
He is now to sharing his passion at the Domaine des Fenals, where he mixes the authentic accents of Mediteranean cooking and the tasty, exotic touch of thousand and one spices he found during his life of extensive world travels….