Creative Cuisine and the Perfect Steak: An interview with Doc Holliday’s Executive Chef – Andrew Marvin

For anyone who’s dined out in Lancaster over the past 15 years, chances are you’ve enjoyed something that Chef Andrew Marvin had a hand in preparing. We sat down recently with Chef Marvin to find out a little more about his passion for creative cuisine and his penchant for serving the perfect steak.

When did you discover your love of cooking? I started cooking for my mom at age 4. She needed the help, and she liked what I did. I don’t recall exactly what was on the menu back then, but I’m sure it wasn’t too complicated.
 
 What restaurants have you worked for?
 I worked at the Pressroom, Josephine’s Restaurant in Marietta, and most recently I was the Executive Sous Chef at Gibraltar. For anyone who hasn’t seen the movie Ratatouille, Sous Chef is the second in command in the kitchen.
  
 How long have you been a chef?
 To me it has been since the age of 4. But officially I’ve been a chef for 15 years in Lancaster. I guess that makes me a well-seasoned chef.
 
 
 Speaking of seasoning, we hear you have a real passion for flavorful food?
 Oh no, my secret is out! It’s true, as a chef you could even say I have an obsession for flavorful food and that is what sets Doc Holliday’s food apart. My approach is to ad complexity to my dishes by using spices and herbs that work in harmony. Take for instance my Tex-Mex Chicken Saute on the Docs Deals Menu. The salsa verde has the right amount of sweet subtle flavors that just pulls the whole dish together.
 
 What else can we expect from Doc Holliday’s now that you’re at the helm?
 Food quality has always been a focus at Doc’s and you can expect more of the same there. From our hand cut steaks to our special plate presentations, our extreme attention to detail is apparent.
  
 What makes you a good chef?
 I guess you could say it's my insist that everyone here delivers an exceptional dining experience. That starts with selecting the right cuts of meat, the flavoring, the preparation, and making sure that every plate is perfect before it is ready to be served!
  
 What do you think is the best kept secret on the menu at Docs?
 I would have to say my soups and especially the soup of the day. Try it, if you don’t love it I’ll eat my hat.