Mark Stark is less of a chef today than he was a year ago – but that’s not necessarily a bad thing. Especially if he’s working in a small kitchen.
The man behind the hip Santa Rosa, Calif., based Stark Reality Restaurant group — which includes the classic Stark’s Steakhouse, Mark Stark has undergone a bodily transformation, dropping 60 pounds and multiple chef coat sizes through a rigorous boxing regimen and better eating habits. Read all about it here.
One thing Stark hasn’t cut from his diet is beef, and that’s precisely what he’ll be cooking as his part of Carnivores’ Delight, Feb. 2 at the iconic James Beard House in New York City. His dish will feature a coffee-crusted Certified Angus Beef ® Prime Natural filet with beef rillettes, bone marrow dumplings and “crack” potatoes.
Stark, an official CeCertified Angus Beef ® brand ambassador, is known throughout Sonoma County for his over the top personality and trendy restaurant concepts. They include Willi’s Wine Bar, Willi’s Seafood & Raw, Monti’s Rotisserie, and Stark’s Steakhouse, which opened in 2008.
He received his formal training at the Culinary Institute of America in Hyde Park, New York, and spent time in Washington, D.C., with the Four Seasons Hotel, Maison Blanche and the City Club of Washington, and then in Seattle with the Bellevue Club. Stark will join Chef Darryl Harmon from Philadelphia’s Water Works Restaurant & Lounge, Chef Scott Popovic from Certified Angus Beef LLC and four other culinary professionals for the Carnivores’ Delight dinner.
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