Checking In With Marcus Repp
We recently had the pleasure of catching up with Marcus Repp, Director of Culinary operations for Lansdowne Resort and Spa. Here, he reveals what he loves most about his job, his proudest menu creation, and his favorite ingredients to cook with.
What do you love most about your job, and working where you do?
I am a very creative person that seeks new challenges on a daily basis, and Lansdowne provides a lot of opportunities to create and stay close to current trends. The resort is going through a fair amount of changes which impact the culinary operations. That, paired with the incredible surroundings of Loudoun County makes for a refreshing and exciting work environment.
What are some of the menu items you’re most proud of, and why?
We created a Crab beignet based on the close proximity to Maryland and the ocean. It’s a very comforting dish that’s paired with a southern pepper jelly. After all, Virginia is the most “northern” southern state. Also, our Turkey pot pie just spells “fall” with its warmth and comfort. It invites you to savor all the flavors and ingredients in an indulgent mix of flaky crust and creamy filling.
What are your favorite ingredients to cook with?
I like to use fresh herbs out of our garden, local farm-raised Loudoun beef and pork from Longstone Farm in Lovettsville. The trip to the weekly farmers market is a highlight of my job, for sure.
What culinary trends do you see?
It seems like we are putting a larger focus on good ingredients: local, fresh and seasonal. There is definitely a more casual approach to dining: high quality, well-done food items, and international influences, all paired with a relaxed atmosphere.
How do you like spend your downtime?
I really like riding my BMW motorcycle, taking walks, and spending time with my dog Naya (a goldendoodle), and fitting in a a cross fit workout here and there.