About Me

Hi, I'm Marcus

I'm a 42-year-old food writer based in San Francisco. Before I started traveling to eat — or, more accurately, eating as an excuse to travel — I spent fifteen years working in tech. Specifically, I wrote documentation for enterprise software. It was exactly as exciting as it sounds.

The pivot happened in 2018. I was on a work trip in Lyon, nursing a mediocre hotel coffee and dreading another day of meetings, when I wandered into a bouchon for lunch. The meal — pike quenelle, tablier de sapeur, praline tart — cost maybe €25. It changed everything.

I'm not exaggerating when I say that I couldn't stop thinking about that lunch. Not the individual dishes, but what they represented: a city that still cared about its food traditions, cooks who took pride in techniques passed down for generations, a culture where weekday lunch was treated as something worthy of attention.

Within a year, I'd negotiated a remote work arrangement. Within two years, I'd started writing about food on the side. By 2022, I'd left tech entirely. Now I spend about four months per year traveling, eating, learning, and writing about the experiences that result.

What I Actually Do

Savory Journeys is my personal project. It doesn't accept sponsorships, paid placements, or "partnership opportunities" (my inbox is full of them). When I write about a restaurant or experience, it's because I paid full price and genuinely think it's worth your time.

Beyond the blog, I occasionally write for food and travel publications. I've contributed to Bon Appétit, Eater, and a handful of regional magazines. I also consult with a few tour operators who want to create more authentic gastronomic experiences — though I'm picky about who I work with.

• L'Atelier de Chef Laurent, Paris

  Intensive French Technique Certification, 2022

• WSET Level 3 in Wines

  Wine & Spirit Education Trust, 2021

• Published Contributor

  Bon Appétit, Eater, Food & Wine

My Approach

I'm interested in food as culture, not food as luxury. That means I care more about eating at a grandmother's kitchen table than at the latest trendy opening. I'd rather understand why a technique developed than document what it looks like on a plate.

I'm also honest about the ugly parts. Trips go wrong. Food disappoints. Sometimes the highly-rated restaurant isn't worth it, and sometimes the random spot you stumbled into becomes the highlight of a trip. I try to capture that reality rather than curating a highlight reel.

If you've read this far, you probably share some of these values. I'd love to hear from you. Recommendations, disagreements, stories from your own travels — my inbox is always open.

Get in Touch