Executive Chef – Marc Lyons
Sous Chef – Michael Cooper
Born and raised in South Louisiana, Chef Marc Lyons brings a lifetime of culinary passion to every dish he creates. While many the world over are drawn to Louisiana for our exceptional cuisine, that rich tradition served as a stepping stone for Marc to explore what he knew at an early age was his calling: the pledge to master the techniques that allow truly great chefs to bring out the best in exceptional product and to deliver on that promise to every patron.
For over 20 years, Chef Lyons has worked to sharpen his skills and palate. Earning a degree from the prestigious Culinary Institute of America in Hyde Park, New York, Chef Lyons has worked in award- winning casual and fine dining restaurants, ranging in style from Creole and New Orleans fare to French, Asian, Spanish, German, contemporary American and various fusion concepts that have allowed his experiences to span the globe. No matter what style Chef Lyons works with, his commitment to sourcing locally is paramount. That commitment is what drew him to Covey Rise.
With over 50 acres of the freshest, high-quality vegetables, herbs and fruits in view from his kitchen, as well as a vast array of fresh game ranging from duck, quail and pheasant to wild boar and venison, Chef Lyons can let his imagination run wild. From the farm to the plate, all in one place, and always from scratch, you’ll taste what the combination of exceptional talent and product can create.