From car repair to haute cuisine

Debbie L. Sklar

Marco Colin, the executive chef at The Oasis Dining & Dancing in

Irvine, doesn’t have to worry much about competing with too many

cooks in his kitchen.

This 45-year-old chef, who lives resides in Costa Mesa, oversees

the kitchen at this popular hot spot and he couldn’t be happier.

In fact, he’s been working as a chef for almost as long as he can

recall. Born in Mexico, he left when he was 17 years old and headed

to the United States. His mission was to help his dad, who owned his

own successful auto repair center.

“Originally I came to the United States so I could learn English

and go back to my country and translate my dad’s mechanics workbooks

for him,” Colin recalled. “I came as a foreign exchange student and

stayed with a Mexican family who had three kids. I still keep in

touch with them and they were great. I attended high school in Santa

Ana and I loved it so much, I decided to stay in America, much to my

dad’s disapproval.”

Colin, who has 10 brothers and two sisters, joked that he gave up

“the grease of cars for those in the kitchen.”

Because of his love for the kitchen and everything that goes with

it, Colin decided that he would attend culinary arts school in San

Francisco after earning enough money through odd restaurant jobs.

“I loved to cook when I was a little kid in Mexico, so it made

sense to go to a professional cooking school,” he said. “I usually

pushed my mother aside in the kitchen and prepared most of the

family’s meals. I actually became a better cook than her and she was

very good. I grew up on Mexican food, but now I specialize and enjoy

preparing Mediterranean cuisine.”

After three years in San Francisco learning about slicing, dicing

and everything else in between, Colin embarked once again for his

home away from home.

“I came back to Orange County because that’s where my new life

began and I wanted to continue it here,” he said. “I loved the area

when I was a student and I have stayed ever since, with the exception

of going to culinary school.”

After earning his culinary arts degree, Colin said he worked for

19 years for Far West Services, the former owners of the Coco’s

chain. Promotion followed promotion. He continued climbing the ladder

until he eventually became an executive chef and then fate stepped

in.

“I was managing 26 kitchens at that time,” he called. “I’d travel

back and forth from county to county, training chefs until I met

Michael [Zanetis, owner of The Oasis and former Michael’s Supper

Club, where Colin started his career as an executive chef].”

Today, Colin said he enjoys preparing sumptuous meals for the

five-star restaurant, which usually range from lobster and prime rib

to Grecian chicken.

“I like to give every dish that I prepare that special, extra

touch,” he said. “I have to love what I am doing in order to give it

my all and there’s no doubt that I do. There’s something about

preparing a wonderful dish of food and seeing a smile of contentment

on the person who is eating it.”

And what does Colin like to prepare when he’s away from The Oasis

kitchen?

“I eat very simple,” he said, “I’m very picky and try not to

critique other people’s cooking whether I am at another restaurant or

at a friend’s home.”

Someday, Colin said he would like to open his own restaurant where

he would serve Mediterranean fare.

“This would be my dream,” he said. “For the moment, I’m very happy

with my life now and it’s very full.”