Major Chef Upgrade

Members-only club taps top Houston chefs to upgrade menu with best local and global ingredients

Members-only club taps top Houston chefs to upgrade dining menu

The Marque CityCentre Method room
Non-members can try some of Aldis's dishes at the Method room. Courtesy photo
Eric Aldis CityCentre The Marque
Eric Aldis will serve as executive chef at The Marque in CityCentre. Courtesy photo
Mark Cox Mark's American Cuisine
Mark Cox will serve as The Marque's culinary director.  Courtesy photo
The Marque CityCentre Method room
Eric Aldis CityCentre The Marque
Mark Cox Mark's American Cuisine

A members-only club in CityCentre is about to get a major culinary upgrade. The Marque has tapped chefs Mark Cox, the owner of well-regarded Montrose restaurant Mark's American Cuisine, and his former sous chef Eric Aldis to overhaul its culinary operations. 

Aldis will serve as The Marque's executive chef while Cox will serve as culinary director. Together, they'll collaborate on menus for both the club's members and in the Method dining room that's open to the public. 

"It’s about making people happy," Aldis said. "If a member says he wants a cheeseburger, I’m going to make him the best cheeseburger he’s ever tasted."

The menu will play off Aldis's impulse towards local sourcing with Cox's penchant for finding the best ingredients from across the globe, whether they be truffles, seafood or meat.

According to the club, Cox will divide his time between his namesake restaurant and its CityCentre facility.  

In addition to his stint at Mark's, Aldis's resume includes time with the Four Seasons Hotel in Houston, the Bellagio in Las Vegas and Mo's: A Place for Steaks. While the Katy native will provide a set menu, the chef also plans to cater to club members who want custom options. "It’s about making people happy," Aldis said in a statement. "If a member says he wants a cheeseburger, I’m going to make him the best cheeseburger he’s ever tasted." 

Both Cox and Aldis will also oversee menus for the club's private event and banquet offerings, which are open to both members and the general public. With enough notice (and, undoubtedly, for the right price), the chefs will even interact with diners by operating action stations at events. "Our goal is make it memorable," Cox said. "Provide that 'wow' factor that keeps them coming back." 

From the club's perspective, the duo are exactly what The Marque needs.

"Mark's American Cuisine is my favorite restaurant in the city," said The Marque managing partner Dr. Akash G. Bhagat. "It’s Mark’s attention to culinary detail, excellent reputation, and professional longevity that make him a perfectly-aligned partner in elevating our dining experience to the highest level . . .  we are all excited to bring something new and creative to this area of the city."