The Pepper Grill Concept
Our Story
Marco’s Pepper Grill (MPG) was established in 2012 in Medford, Oregon, a small town right between the cities of Ashland and Grants Pass. Upon its inception, it was mentioned that newer restaurants had to appease their guests beyond what they traditionally supported in their community. In just a short period, residents and tourists were caught by storm with multiple options. MPG introduced a fusion menu comprised of Cajun and Creole, Tex-Mex, and Cuban style foods. The question arose; How can one restaurant create the authenticity of so many cuisines?
Our story is simple, but historic to Chef Marco’s research, development, and philosophy of food and culture. The birth of the Pepper Grill began during his study of cooking styles, indigenous ingredients, and the culture of what he refers to as cuisine destinations. If we cook it, you’ve been there from a dining perspective. During culinary school, Chef Marco was asked if he had a restaurant; what would he name it, serve, and why? Marco is the Founder‘s childhood nickname. Chef Marco enjoys seasoning and grilling food, because of the flavor it brings. Peppers was the discovery as he noticed that each cuisine across the world included peppers of some sort. He selected three cuisines that would be exemplary to the traditions of growing and cooking with peppers. Chef Marco wanted to introduce familiarity, but also healthy options and this required nutrition study.
“The education about indigenous ingredients—Peppers is the bloodline of our concept, stretching clear across the globe, making MPG unique and flavorful“, says Chef Marco. Peppers have a lot going for them. They're low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, hence, our choice of Cuisines, making it more satisfying. Peppers come in all sizes and colors. Some pack heat. Others are sweet. You can get them fresh, frozen, dried, or canned. It’s not the visibility of Peppers, but the infusion of them to bring extreme flavor. Chef Marco calls it the “Culinary Crave Concept”.
You've seen bell peppers -- green, orange, yellow, and red -- in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they've been on the vine the longest. Marco’s Pepper Grill works with all types of Peppers and enforces employee safety during the preparation of hot peppers.
Marco’s Pepper Grill’s mission statement is to enhance and educate its guests‘ experience through the flavor of peppers, while providing an exciting, hospitable, and cuisine experience.
Marco’s Pepper Grill has catered weddings, corporate events, and birthday celebrations in the past. Chef Marco has reopened in a familiar market, his birth city—HOUSTON. He’s now introducing his acclaimed concept as a food truck, catering, and concessions company to expand on his passion and inspiration of Peppers, one community at a time.
Chef Marco is a strong leader and believes in transformational leadership tactics. He’s held relevant civilian roles spanning 30 years at other brand restaurants and facilities; such as General Manager, Director of Food & Nutrition Services, Executive Chef, Area Manager, and State Food Program Manager.