Hi there! Welcome to my blog!
I’m delighted to meet you. My name is Marc, a food addict from France (especially garlic) and I’m passionate about cooking. I’ve been a culinary content creator for over 5 years now.
I initially focused on economics and international trade, but the moment I graduated from Business School, I jumped at the opportunity to dedicate myself full-time to my culinary passions.
There’s nothing I love more than discovering new exotic flavors. I find the diversity of possible tastes in cooking simply fascinating, and as soon as I discover a new delicious combo, I rush to try to recreate it to share with my readers and all my loved ones!
My intensive studies gave me a love for numbers, science, and rigor, I approach each recipe like an experiment. Aided by a notebook, I meticulously modify different parameters such as seasoning, cooking time, or intensity… until I achieve perfection (at least for my taste).
Sometimes it’s good on the first try, but I sometimes end up preparing the same thing 6, 7, 8 times in a row. In the end, I can assure you that almost all of the recipes on my site have been rigorously tested and refined.
My background
I’m based in Belgium but I’m actually of French-American origin. To compensate for the calories, I’ve been practicing karate for over 20 years now.
Initially, cooking for me was a means justified by the end: eating. As a kid, I had the unfortunate tendency to find solutions to everything, especially when it came to sweets. No more candy in the cupboard? No problem, sugar exists, so all that’s left is to make caramel! A hero to my siblings in these times of war, it quickly became a reflex to make up for the lack of food!
Thus, my passion for cooking has always been based on this principle of reproducing what I loved to make it accessible at will!
Then, step by step, whenever I tasted a new dish and liked it, I tried to reproduce it as faithfully as possible at home. I’m lucky enough to return every year to see my American family near New York, this city and its ethnic neighborhoods have been (and still are) my main culinary inspirations. You can find everything there: from authentic Chinese cuisine to Japanese cuisine, passing through Korean cuisine and everything in between. Don’t hesitate to ask me for recommendations if you go there.
The story of my blog
Despite my studies being quite taking at times, my love for cooking never faded. In fact, often during a hard day at the college library, the prospect of what I was going to prepare at home for lunch or dinner motivated me to work.
Perfecting recipes even became a kind of parallel project during my exams, for example during one session, I ate only varieties of okonomiyaki. It was quick, balanced, and delicious and I varied it in dozens of ways.
During my last two years of studies in business school, I started sharing my food on social networks, particularly my Instagram account. I quickly found it a bit exhausting, I was only half-pleased with the format and I wanted a space of my own where I could really express myself. That’s when marcwiner.com was born.
If you’ve been following me for a while, you know that I’ve diversified onto Youtube, Tiktok and even Facebook, with two groups that each have more than 650,000 members: Cuisine asiatique maison, for everyone who shares my passion for Asian cuisine, and Recettes Air Fryer. I’ve also created an app that helps me meet people when I travel. So I’m never alone for dinner !
Today, marcwiner.com has more than 850 recipes and receives more than 13 million visits a year. The site is published in 26 languages: French, its original language, and 25 other languages, including English, German, Spanish and Japanese. I also email a recipe every day to the roughly 80,000 subscribers to my newsletter.
With a free account, you can organize your recipes into collections, prepare your shopping list and plan your meals for the week. The Gousse d’Argent subscription adds private notes, a cooking journal and a library of ebooks.
I also aim to fight against culinary oblivion, now that I have a dedicated community, I can easily highlight recipes that are almost unknown to the general public. And that’s great.
In short, if you like authentic Asian cuisine but explained in the simplest way possible and extremely tasty, you’re in the right place!
My culinary journey
Since launching my site, I’ve had the opportunity to participate in quite a few really cool food events:
- Invited by TV Tokyo in 2026 for an okonomiyaki special: trained at two Osaka institutions, Abeton and Tsuruya, then harvested jinenjo in the Hyōgo mountains (see below)
- Was part of the ko-é-chine during my years in Louvain-la-Neuve, a student association specializing in Chinese culture, where we organized Chinese New Year for over 300 people
- Masterclass on dumplings with Michelin-starred chef Giovanni Bruno in April 2022
- Met and exchanged several times with the three-Michelin-starred chef David Martin at his home in 2022 and 2023
- Met and exchanged with Michelin-starred chef San Degeimbre in June 2023
- Tasted and exchanged with Japanese master pastry chef Yasushi Sasaki in March 2023
- Learned and perfected with a local Thai chef affiliated with the Burasari Hotel in Thailand to make authentic Pad Thai and Som tam
- Prepared and served skewers at a Thai night market during my 2023 trip
- Learned traditional cooking techniques from Turkish chefs at the Syrian border in 2023
- Prepared Japanese pancakes at Made In Asia 2023
My appearance on Japanese television
In March 2026, TV Tokyo made me the main subject of a two-hour special of “Sekai! Nippon Ikitai Hito Ouendan” (世界！ニッポン行きたい人応援団), a show that finds people around the world who are passionate about an aspect of Japanese culture and takes them to Japan to experience it firsthand. Mine was okonomiyaki, a dish I discovered at university and cooked over and over during my exams.
The crew first came to film me in Belgium, where I had replaced yamaimo (Japanese yam, impossible to find here) with zucchini to recreate that distinctive soft texture. Then came my first trip to Japan, heading to Osaka: I trained at two okonomiyaki institutions, Abeton and Tsuruya, which shared their secrets with me. Filming ended in the Hyōgo mountains during a cold snap, digging up jinenjo, a wild yam so rare that only about twenty are harvested a year, at over 20,000 yen each.
The show aired on 23 March 2026 at 8 pm on TV Tokyo. An account of the shoot, in Japanese and with the video, is on TV Tokyo Plus.
My education
Bachelor in Economics and Management – UCLouvain – Louvain-La-Neuve, Belgium
Master in Management, specializing in international trade – IE Business School – Madrid, Spain
Interviews and press
- TV Tokyo – Sekai! Nippon Ikitai Hito Ouendan, okonomiyaki special (March 2026)
- Made In Asia
- Le Soir – About spring rolls
- Sudinfo – Marc Winer’s recipes are a hit on the Internet
- Madmoizelle – 3 Instagram accounts that will delight your taste buds
- Le soir – About beef
- Notélé – Seen on the Web – Marc Winer’s recipes
- Sosoir – About Asian fried chicken
