General Manager

I am the Market in the Middle's new GM, though I am not new to the hospitality business. Joining the Market in 2006 as a bartender, I have since waited tables, & been the Bar Manager. As General Manager I am proud to lead our team in providing Asbury Park with a funky place to get terrific food with great friends. Living & working in Asbury Park, I look forward to bringing the Market in the Middle staff & the Asbury Park community together for upcoming cooking, charity, & wine events. my 1st taste of the restaurant business in College. Then I began my real restaurant career in downtown SD in the 90's. There for 8 years, at The Bayou B&G, I developed my real passion for the business. I found a real talent for making both employees & customers happy. Returning to the East coast I continued my restaurant experiences, rounding out my training by bartending, hosting & managing. I made one stop before joining MITM 2 years ago, at David Burke Fromagerie where I honed his fine dining & wine skills

              Executive Chef

Chef MacPherson is a native of Oakhurst, New Jersey and was from birth a veteran picky eater. As a child, Chef MacPherson was fond of peeled (yes, peeled) hot dogs and well-prepared mayonnaise sandwiches. However, his first job at the young age of 14 at the renowned Jimmy's Italian Restaurant in Asbury Park, NJ provided his initial foray into the world of the restaurant kitchen and developing one's own cuisine. From there he was hooked, and throughout the past 16 years he has avidly pursued his insatiable desire to learn and perfect his craft of developing well-crafted meals made with exceptional ingredients. While obtaining a B.A. in Hotel and Restaurant Management from the University of Delaware, Chef MacPherson continued to pursue the development of his culinary expertise at Rumson Country Golf Club and subsequently Angelica's in Sea Bright. "Throughout my college career, I never lost my love for cooking." Following graduation, Chef MacPherson sought out and obtained experience as the sous chef at Fresh Seafood, a highly respected and popular 4-star seafood restaurant in La Jolla, California where he excelled in this position for 3 years. These collective experiences have contributed to Chef MacPherson's approach to providing a novel take on a variety of different world cuisines. "Through a weekly changing menu, I feel that our guests have a chance to experience something different every time they dine here. I look forward to seeing you soon."