Marc Alton

Executive Chef
Marc Alton

Marc Alton, Executive Chef of Fins at Sharky’s, started his career in the food service industry at the early age of 14, working for his dad in the family bakery, where he learned everything from making bread to frying donuts. After graduating from Sarasota High School, Alton completed a two year apprenticeship at La Chambre, a French restaurant where he learned the ropes around the kitchen and became well educated in French cuisine. Alton continued his journey through the food service industry over the next 10 years, working his way up from Sous Chef to Executive Chef at three different restaurants in Sarasota, all which offered new experiences and challenges, allowing Alton to grow and develop into the critically acclaimed chef he is today. 
Alton started working at Sharky’s on the Pier over 23 years ago as the Kitchen Manager and quickly elevated to become Executive Chef. At Sharky’s, Alton helped secure the 2010 and 2012 local Iron Chef Award winners, a huge accomplishment. Alton helped Sharky’s grow from a restaurant that originally accommodated 78 seats to an establishment with a wide range of dining options. As the popularity of Sharky’s grew, the owners decided to expand, with the final phase and restaurant opening Fall 2013 – Fins at Sharky’s, where Alton became the Executive Chef.
Located right next door to Sharky’s, Fins at Sharky’s opened their doors December 13th, 2013, adding 182 seats for dining and bringing a fresh new take to a renowned brand – still boasting the most incredible Gulf views on the Florida west coast. Fins at Sharky’s menu goes well beyond what customers expect from a beach bar. “We are dedicated to presenting menu items that embrace our proximity to the Gulf, while speaking to a more serious food and wine customer. We are integrating the best of Sharky’s, enhanced with inspiration from other sources, to create a unique dining experience,” Alton states.
In Alton’s spare time, he enjoys traveling, where he says he “eats his way through” countries such as Germany, Austria, Italy and France just to name a few. Alton is also the founder of Sharky’s Ride the Beaches LIVESTRONG fundraising event, which has raised over $175,000 for charity in the last 13 years.
Josh Booze, Chef de Cuisine at Fins at Sharky’s, considers himself to be a “Home Grown Chef,” learning much of his culinary background from experience and from his devout love of food. A transplant from Maryland, Booze worked his way up to Sous Chef over a period of 7 years at the Town Dock before he and his family moved to Florida. After working as Sous Chef at both River City Grill in Punta Gorda and Crab & Fin on St. Armand’s Circle, Booze joined the Fins family upon the restaurant opening and it’s been a perfect fit. Booze and Alton thrive on culinary creativity and collaborate on a daily basis to develop new and innovative menu items. Booze and Alton recently won the Smokin Iron Chef Competition in April, taking home the “Golden Ticket” – entry into the World Food Championship where they will compete in Kissimmee this November. Booze’s philosophy hits the nail on the head: “Chef Alton and myself take pride in creating things people cannot experience elsewhere. The greatness of our restaurant does not come from one person, but, from an inspired team trying to show the world how far the culinary adventure can take you. Live strong, eat well!”

Cuisine:Coastal, Seafood, Steakhouses, Sushi