Help and welcome back to meet the chefs. Today we are changing things up and you join me stateside in the West Coast capital of food, San Francisco. It is my first time here and I sat down with Mark Dommen, head chef of the famous One Market restaurant. A leader in the San Fran food scene, Mark has been on a quite remarkable journey as a chef that has taken him from the Napa valley, to New York, and now back to San Francisco. Previously the holder of a Michelin Star, it is fascinating to hear about how he went about bouncing back from losing it and still maintaining those high standards. Sit back, imagine you were with me here in California, and enjoy.
Timestamps
Growing up with ingredients [00:01:29]
Mark talks about how growing up in the countryside with a vegetable garden laid the groundwork for his love of ingredients and seasonal cooking.
Starting in the restaurant industry [00:02:04]
Mark shares how he started working in a restaurant as a dishwasher and gradually moved up to cooking on the line, which eventually led to his decision to pursue a career as a chef.
Learning and working in New York [00:07:07]
Mark discusses his experience working at Park Avenue Cafe and Lespinasse in New York, where he learned about creativity, attention to detail, and advanced techniques that still influence his cooking today.
The philosophy of farm-to-table [00:10:26]
Discussion on the importance of local and seasonal ingredients and the influence of farm-to-table philosophy on British cuisine.
Receiving and losing a Michelin star [00:12:27]
Chef's experience of receiving and losing a Michelin star, the size of the restaurant, and the impact on the team.
Adapting during the pandemic [00:16:18]
Closure during the pandemic, adapting with to-go food, starting a Jewish deli concept, and incorporating it into the regular menu.
The bacon-wrapped pork tenderloin with dandelion seed [00:22:07]
Chef Mark shares how he came up with the idea of cooking dandelions and ended up creating a dish with mustard greens, roasted garlic cream, and bacon-wrapped pork tenderloin.
Chef Mark's dream dishes for a desert island [00:25:29]
Chef Mark discusses his choice of dishes for a desert island, including a white fish dish with a tomato variation, steak (preferably ribeye), and chocolate chip cookies for dessert.
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