Today we’d like to introduce you to Marcello Lambert
Hi Marcello, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My name is Marcell. I am a husband, a son, a brother, and a chef for the people. Family values are the foundation that makes me the man I am and will become. Time spent with loved ones is precious, so as a personal chef you invite into your space, I understand the importance of breaking bread with the people you care about most. I am a very laid-back introvert, I prefer to have more in-depth substantive conversations, over shallow small talk. I listen to music roughly eight hours a day my current favorite artists are Sam Wills, Loyle Carner, Raleigh Ritchie, Mahalia, Tom Misch, Cordea, and French Kiwi Juice. A fun fact about me is that I have a certificate from the Guinness Book of World Records for my help in making the largest batch of Menudo Soup. I dislike being asked, “What’s my favorite thing to cook?” It is because I love to cook so many different things and it feels like it places me in a box. It’s unfair to the level of dedication I put into honing my skills that I would be doing myself a disservice to limit myself to just one dish. I like karaoke, bike riding, gardening, and passive birdwatching.
My professional culinary journey didn’t begin until my sophomore year in high school when I took an Intro to Culinary Arts. At fifteen I worked my first job as a steward at a local country club. I pursued my higher education at the Art Institute of Charleston earning my bachelor’s degree in culinary management. While in Charleston, I worked at the historic Mills House Hotel And the highly rated Edmunds Oast. Edmunds is where I learned what it means to be a leader earning my first sous-chef position at 23. I went into this job with a lot to prove I was hungry and ambitious. The start of the pandemic humbled me, forcing me to reflect on the kind of life that I want to live. I learned that mental health and emotional wellness are important, practicing balance within my life is how I found my happiness even when the world felt like it was ending around me. Before 2020, the idea of pursuing my dream as a private chef was buried under self-doubt and the feeling of not being good enough. When the lockdowns lifted, I decided to take a leap of faith and started my own business becoming a chef for the people, “One More Bite” allows me to share my gift while making authentic human connections.
I used to believe my fate lies in my own hands, but that’s only partially true. Tragedy struck on November 6th, 2021 that pushed me beyond my breaking point I lost my family home, my Mother Dorian, and my 9 year old Baby sister La’Trice in a house fire. To this day this is the most traumatic experience I’ve had in my twenty-nine years on this earth. This experience kept me in a constant state of fear and anxiety for years and I will forever be in a state of grief because of it. Finding positive ways to recover from such a traumatic event has not been easy I lost parts of who I was, and life felt empty and pointless. I chose to slow down on my business, and learn what it means to practice grace with myself. At the end of 2023 I came to an inflection point, I was in an Enviornment that was not helping me heal or feel safe enough to dream again. I quit a toxic job that I poured too much into without getting anything in return from it. October I gave my notice and, it led me to this moment and this position at Motor Supply Company Bistro as executive sous chef.
I have been employed at the Motor Supply Company since October 2023 where I started as a line cook transitioning to management as a Sous-chef 2 months later. Although this is not how I wanted the cards to land I choose to never give up on my stride take my Family values and allow them to continue to drive me to be the best person I can be. Love and kindness are all we have even on the hard days & that’s how I choose to lead my life. As I continue to find balance and peace I will continue to be a chef for the people preparing good food for good people. I am continuing to heal and practice grace with myself and build a sense of community around myself so when I fall again I know that ill have people to help me back on my feet. My wife told me that “grief is love with nowhere to go” the void left by losing my baby sister made me miss the feeling of being a role model. to fill the space in my heart I joined a mentorship group called “lilhomiebighomie” this group connects strong men in our community with young men who lacks the support of a positive male role model. these experience are teaching me to be a better man and to grow and learn in discomfort. 2025 I’m choosing to continue to embrace courage and continue to love despite the pain and the fear of lost.
I do not doubt that the love and passion that I put into my cuisine will shine from the first bite to the last.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The start of the pandemic humbled me, forcing me to reflect on the kind of life that I want to live. I learned that mental health and emotional wellness are important, practicing balance within my life is how I found my happiness even when the world felt like it was ending around me. Before 2020, the idea of pursuing my dream as a private chef was buried under self-doubt and the feeling of not being good enough. When the lockdowns lifted, I decided to take a leap of faith and started my own business becoming a chef for the people, “One More Bite” allows me to share my gift while making authentic human connections.
I used to believe my fate lies in my own hands, but that’s only partially true. Tragedy struck on November 6th, 2021 that pushed me beyond my breaking point I lost my family home, my Mother Dorian, and my 9 year old Baby sister La’Trice in a house fire. To this day this is the most traumatic experience I’ve had in my twenty-nine years on this earth. This experience kept me in a constant state of fear and anxiety for years and I will forever be in a state of grief because of it. Finding positive ways to recover from such a traumatic event has not been easy I lost parts of who I was, and life felt empty and pointless. I chose to slow down on my business, and learn what it means to practice grace with myself.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am the executive sous chef of a prominent restaurant in downtown Columbia, Motor Supply Company Bistro, where the menu changes but is always delicious. I am most proud of being nominated by Columbia today for Best Restaurant of 2025.
Any advice for finding a mentor or networking in general?
talk to chefs, ask questions, do the work, be consistent.
Contact Info:
- Website: https://onemorebitesc.square.site/
- Instagram: https://www.instagram.com/onemorebite_sc/
