Marcus Day is the new executive chef at Carter Plantation. Trained under such notable chefs as John Besh and Kurk Morrison from Restaurant August in New Orleans, Day plans to bring excellence, innovation and consistency to the residential resort and golf community. Day served as executive sous chef under Chef Gary Fonseca in 2006 and 2007 in the Plantation Dining Room. Since then, he has has worked under Chef Ryan Hardy at Montagna at the Little Nell in Aspen, Colo., which won two James Beard Foundation nominations for “Best Restaurant Southwest” and “Best Chef Southwest.” He returned to Louisiana in May 2008 as sous chef at Jacmel Restaurant in Hammond. The Plantation Dining Room at Carter Plantation is open to the public. Lunch is served daily and dinner reservations are available until 9 p.m. Thursday through Saturday.
Carter Plantation welcomes a new chef
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