Chef Mark Dommen
Since joining the Lark Creek® Restaurant Group in 2004, Mark Dommen has upheld One Market's traditions of excellence and innovation in American cuisine. While at One Market, he was named a 2007 StarChefs.com "Rising Star" and the restaurant received one star from the 2008 Michelin Guide, one of the most well-respected restaurant guide books in the world, as well as a 3 1/2-star review from San Francisco Chronicle critic Michael Bauer.
After years of classical training with some of the world's culinary masters, Dommen's move to One Market marked his exciting debut on the San Francisco dining scene. Dommen's seasonally changing menu includes inventive farm-fresh dishes such as Wild Nettle Risotto with Rabbit Meatballs and Black Trumpet Mushrooms; Beet Carpaccio with Marinated Rock Shrimp, Radish Sprouts and Crispy Ginger; and Braised Beef Cheeks with Celery Root Risotto.
Dommen's contemporary American fare developed through his work in some of the world's most distinguished restaurants. Dommen began his career in the kitchen with Hubert Keller of San Francisco's Fleur de Lys, where Keller became Dommen's mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz, at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as sous chef for the legendary chef Jean-Louis Palladin, his immersion in the art of French cuisine was complete. Dommen then was invited to join Julia's Kitchen in Napa Valley as the opening executive chef. He describes his approach to cooking as "blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences."
When not at One Market, Dommen enjoys skiing, golf, fishing, grape growing and making wine in his spare time.
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.