Earlier this year, Marc Guizol took the reins as Executive Sous Chef of Capital Bar and Grill after moving over from the Capital Hotel’s One Eleven. With several culinary awards and back-to-back Diamond Chef Arkansas titles under his belt, Chef Guizol has an interest in working with local farmers and brings a certain energy and charisma to the kitchen.
We caught up with Chef Guizol to learn a little more about his culinary tastes and talents both on and off the clock.
At Work:
What is one dish on the Capital Bar & Grill menu that you never get tired of?
Seared rib eye with cognac sauce
What is your favorite drink and entree pairing?
Our Seersucker cocktail and our spicy pecans
Is there a type of cuisine you’re most known for?
Southern and French
Do you have a special off-menu dish that you prepare?
Local lamb spring roll, vegetable chutney and orange coriander sauce
Off the Clock:
What is your go-to meal to prepare at home?
Thai or Indian food
Which five ingredients are always in your kitchen?
Middle Eastern spice blends, Thai red curry, French dijon mustard, rice noodles, coconut milk
Do you have a guilty pleasure food?
Foie gras
What was the first recipe you ever mastered?
Pâté and meat terrines
Not including Capital Bar & Grill, what’s your favorite local meal?
One Eleven at the Capital Hotel
Ok, that last one may be cheating, but we can’t fault him for that. It is delicious.
Now that you’ve met the man behind the kitchen door, do yourself a favor and head to the Capital Bar and Grill. Restaurant hours are 11 a.m.-11 p.m. Monday-Thursday, 11 a.m.-1 p.m. Friday and Saturday and 11 a.m.-10 p.m. Sunday. Find more information on their website.
