ark Peel has been the Executive Chef and owner of the award winning Campanile restaurant for over 21 years. Campanile is a landmark restaurant in Los Angeles that celebrated its 20th anniversary in 2009, the same year Peel’s book New Classic Family Dinners was published.
Peel also recently opened two new establishments. The Point, a casual cafe in Culver City, California and the highly anticipated The Tar Pit. The Tar Pit combines Chef Peel‘s passion for market fresh food with the excitement of artisan cocktails. Mark also is co founder of La Brea Bakery. Mark began his career working under Wolfgang Puck at Ma Maison then worked in France at La Tour d’Argent and Le Moulin de Mougins. He then worked at Michaels and at Chez Pannisse. He moved back to Los Angeles when Wolfgang Puck asked him to be his chef de cuisine at his new restaurant, Spago. Mark also helped open Chinois and Spago Tokyo. And was the executive chef for brief time in NY at Maxwell’s Plum before opening Campanile Restaurant in 1989. Mark has co-authored two cook books with his former wife Nancy Silverton, Mark Peel & Nancy Silverton At Home: Two Chefs Cook for Family and Friends and The Food of Campanile.