{"id":27378,"date":"2021-04-17T13:01:17","date_gmt":"2021-04-17T11:01:17","guid":{"rendered":"https:\/\/marcwiner.com\/about-me\/"},"modified":"2026-11-01T21:15:45","modified_gmt":"2026-11-01T20:15:45","slug":"about-me","status":"publish","type":"page","link":"https:\/\/marcwiner.com\/en\/about-me\/","title":{"rendered":"About Marc Winer"},"content":{"rendered":"\n

Hi there! Welcome to my blog! <\/strong><\/p>\n\n\n\n

I’m delighted to meet you. My name is Marc, a food addict<\/strong> from France (especially garlic) and I’m passionate about cooking<\/strong>. I’ve been a culinary content creator<\/strong> for over 5 years now.<\/p>\n\n\n\n

\"Marc<\/figure>\n\n\n\n

I initially focused on economics<\/strong> and international trade<\/strong>, but the moment I graduated from Business School, I jumped at the opportunity to dedicate myself full-time to my culinary passions.<\/p>\n\n\n\n

There’s nothing I love more than discovering new exotic flavors<\/strong>. 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<\/strong>! <\/p>\n\n\n\n

My intensive<\/strong> studies gave me a love for numbers, science, and rigor,<\/strong> I approach each recipe like an experiment<\/strong>. Aided by a notebook, I meticulously modify different parameters such as seasoning, cooking time, or intensity… until I achieve perfection<\/strong> (at least for my taste). <\/p>\n\n\n\n

\"Marc<\/figure>\n\n\n\n

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<\/strong>. <\/p>\n\n\n\n

My background<\/h3>\n\n\n\n

I’m based in Belgium<\/strong> but I’m actually of French-American origin<\/strong>. To compensate for the calories, I’ve been practicing karate<\/strong> for over 20 years now. <\/p>\n\n\n\n

\"photo
Photo taken at the Hauts de France championship in 2018 during my qualification for the French championship<\/figcaption><\/figure>\n\n\n\n

Initially, cooking for me was a means justified by the end<\/strong>: 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! <\/p>\n\n\n\n

Thus, my passion for cooking has always been based on this principle of reproducing what I loved to make it accessible<\/strong> at will!<\/p>\n\n\n\n

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<\/a> to Japanese cuisine<\/a>, passing through Korean cuisine<\/a> and everything in between. Don’t hesitate to ask me for recommendations if you go there. <\/p>\n\n\n\n

The story of my blog<\/h3>\n\n\n\n

Despite my studies being quite taking at times, my love for cooking<\/strong> 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. <\/p>\n\n\n\n

Perfecting recipes<\/strong> 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<\/strong>. <\/p>\n\n\n\n

\"Marc
Or good Iberian ham during my master’s in Madrid<\/figcaption><\/figure>\n\n\n\n

During my last two years of studies in business school, I started sharing my food on social networks, particularly my Instagram<\/a> 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<\/strong> was born. <\/p>\n\n\n\n

If you’ve been following me for a while, you know that I’ve diversified onto Youtube<\/a>, Tiktok<\/a> and even Facebook, with two groups that each have more than 650,000 members: Cuisine asiatique maison<\/a>, for everyone who shares my passion for Asian cuisine<\/strong>, and Recettes Air Fryer<\/a>. I’ve also created an app that helps me meet people when I travel<\/a>. So I’m never alone for dinner !<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

In short, if you like authentic Asian cuisine<\/strong> but explained in the simplest way possible<\/strong> and extremely tasty<\/strong>, you’re in the right place!<\/p>\n\n\n\n

My culinary journey<\/h3>\n\n\n\n

Since launching my site, I’ve had the opportunity to participate in quite a few really cool food events:<\/p>\n\n\n\n