Imagine yourself attending the Auguste Escoffier School of Culinary Arts in hip Austin, Texas, the vibrant state capitol, amidst the rolling hills and oak trees that line the banks of the mighty Colorado River. Known for its natural beauty, outdoor recreation, retailers, and restaurants, Austin offers a lively, thriving community in which to live, work and study.
Agricultural Learning Center
The Agricultural Learning Center on our Austin campus is merely steps away from the professional kitchens. Students grow, cultivate and harvest a variety of seasonal fruits, vegetables and herbs to use in classroom. The Center is an illustration of our commitment to the farm-to-table philosophy, localism, seasonality, and sustainability. Take a virtual tour of our Agricultural Learning Center.
Austin, Texas Highlights:
- Named one of 10 Hippest Neighborhoods in America by Forbes magazine in 2012
- Named Best City For Job Growth by Forbes magazine in 2013
- Named one of the Best Places for Business and Careers by Forbes magazine in 2012
- Ranked one of the Top 5 America's Best BBQ Cities by U.S. News Travel in 2012
- Has more fine restaurants per capita than any other U.S. city (source: Austin Chamber of Commerce)
- Known as the Live Music Capital of the World
- Home of Chef Tyson Cole of Uchi Restaurant, named Best Chef — Southwest by the prestigious James Beard Foundation in 2011
- Home of Chef Paul Qui of Qui Restaurant, named Best Chef — Southwest by the prestigious James Beard Foundation in 2012 and winner of Top Chef award from the Bravo network in 2012
Located in Central Texas, Austin is the 11th-largest city in the U.S. with a population of approximately 842,600. The city’s abundant sunshine and beautiful natural surroundings attract nature lovers and outdoor enthusiasts. Austin's temperate climate offers 300 days of sunshine and year-round opportunities to enjoy the outdoors, including water sports of all kinds on the area's lakes and rivers.
Marcus McMellon, President, Auguste Escoffier School of Culinary Arts, Austin
Marcus McMellon is a “hands-on” leader with a unique combination of operations and finance experience. He has worked in the Proprietary Education sector for more than 13 years, with several of those years acutely focused on Culinary Education. Marcus has served 8 years on the board of Career Colleges and Schools of Texas (the state trade association) in various capacities, including Treasurer.
Marcus’s love affair with sustainable farming and the culinary field in general began as a child growing up in east Texas where his grandparents would let him work in their vegetable gardens and take him to farmers’ markets on weekends. Marcus came to appreciate the effort involved in growing one’s own food as well as how seasonality impacts food choices. Later, as a teenager, Marcus worked in several restaurants; primarily back of the house positions - including line cook. While studying Accounting at the University of Texas at Austin, he maintained the books for a popular local restaurant where he learned entrepreneurial skills and how to profitably operate a small business.
In 2001, Marcus began his career in Culinary Education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, he served as Vice President of Finance and Operations during the construction and start-up phase of the Austin Le Cordon Bleu Campus. Subsequently, Marcus held the positions of Campus President and Chief Financial Officer for two other Proprietary Education providers in the Dallas area. Today, Marcus is President of Auguste Escoffier School of Culinary Arts in Austin, Texas, where he is dedicated to helping students develop marketable skills while pursuing their career goals in the culinary field.