Studio Gourmet was another success on Tuesday with Chef Mark Dommen from Michelin-rated One Market Restaurant in downtown San Francisco.
During an in-depth interview, the Napa-based chef spoke candidly about his life growing up in the rural countryside of northern California and starting his "farm-to-table" mantra early on. From starting out at jobs like dish-washing during school summer breaks and a minimum wage internship at Hubert Keller's Fleur de Lys, Dommen went on to graduate from the California Culinary Academy and has since traveled around the world to cook, including Switzerland, where he owns a dual-citizenship. Now the Executive Chef and Partner at San Francisco's One Market Restaurant with over 20 years of cooking experience, Dommen has mastered contemporary, seasonal and fresh American fare, and stresses the importance of always taking care of his staff.
On the menu Tuesday night was a deeeelicious bacon-wrapped pork tenderloin stacked on a sautéed apple slice with a dandelion and mustard green persillade, followed by baked (not fried) Dungeness crab cakes.
Left: Brad Lev, Host and Founder of Studio Gourmet; Right: Chef Mark Dommenfrom One Market Restaurant
For all you foodies out there, here's something you might not know: Dommen was voted one of the "Hottest Chefs in the Bay" by SF Eater. Atta boy, Mark.
For the next Studio Gourmet event, visit http://www.studiogourmetsf.com/.
During an in-depth interview, the Napa-based chef spoke candidly about his life growing up in the rural countryside of northern California and starting his "farm-to-table" mantra early on. From starting out at jobs like dish-washing during school summer breaks and a minimum wage internship at Hubert Keller's Fleur de Lys, Dommen went on to graduate from the California Culinary Academy and has since traveled around the world to cook, including Switzerland, where he owns a dual-citizenship. Now the Executive Chef and Partner at San Francisco's One Market Restaurant with over 20 years of cooking experience, Dommen has mastered contemporary, seasonal and fresh American fare, and stresses the importance of always taking care of his staff.
On the menu Tuesday night was a deeeelicious bacon-wrapped pork tenderloin stacked on a sautéed apple slice with a dandelion and mustard green persillade, followed by baked (not fried) Dungeness crab cakes.
Left: Brad Lev, Host and Founder of Studio Gourmet; Right: Chef Mark Dommenfrom One Market Restaurant
For all you foodies out there, here's something you might not know: Dommen was voted one of the "Hottest Chefs in the Bay" by SF Eater. Atta boy, Mark.
For the next Studio Gourmet event, visit http://www.studiogourmetsf.com/.
