Chef Luis Marquez
Luis began his career at age 16, working in a local Santa Fe pizzeria and at the Coyote Café Cantina. After several years spent in various kitchens, he chose to put himself through the rigorous professional culinary program at the Santa Fe Community College, earning his degree in 2010. After many stints at diverse restaurants in the area, often working two jobs, Luis joined the team at Bouche as a line cook in 2013. During his tenure with Chef Charles Dale and later, another Dale protégé, James Mazzio, he learned all the stations in the restaurant, excelled with speed and precision, and eventually became Sous Chef to Mazzio. After a brief stint as Sous Chef at the excellent Izanami at Ten Thousand Waves, Luis returned to Bouche to take over as Chef de Cuisine from Mazzio in early 2017. He currently oversees the long-time kitchen crew at Bouche, creating nightly specials and working on new menu items with Dale.
Bouche Bistro looks and feels like a Parisian neighborhood hangout, complete with cozy banquettes, open kitchen, and one of Santa Fe’s nicest patios. The inspired yet unfussy cuisine is executed with a light touch by a seasoned kitchen team, who enjoy featuring nightly specials and modern interpretations of classic bistro fare. The front of house is managed by expert servers, well-versed in both the menu and the extensive wine list. Bouche has won many awards, including “10 Best French Restaurants in the U.S.” from Conde-Nast Traveler magazine.