Chef Marcus Kopplin
Executive Chef
Chef Marcus Kopplin brings a bold, ingredient-driven approach to his role as Executive Chef at Duchess, the signature restaurant inside Fort Worth’s Nobleman Hotel. With a culinary career rooted in some of Texas’s most beloved kitchens, including Clay Pigeon, Emilia’s Fort Worth and LYLA, Kopplin is known for his ability to blend refined technique with soulful, seasonal cooking.
At Duchess, he leads a menu that evolves with the rhythms of the Texas landscape, sourcing nearly all ingredients from within the state. His partnership with local co-ops like Farm to Table ensures that every dish tells a story of place, of season, and of purpose.
Kopplin’s vision is deeply collaborative. Working closely with Chef Casey Thompson, he continues to shape a dining experience that’s as thoughtful as it is flavorful—where fire-roasted dishes, bold textures, and vibrant produce come together in a space designed for connection.