Mark Liberman(151)
San Francisco, CA
BIO
Born in San Francisco and raised in Sonoma County, began cooking at a young age. I headed to the Culinary Institute of America in Hyde Park, New York.
After graduating, I staged for four months in France working at the two-star Carre des Feuillantes. I then returned to Northern California, continuing to stage and work at such restaurants as Auberge du Soleil, Aqua, La Folie and Charles Nob Hill.
In 2005, I moved to Las Vegas, where I worked as a saucier for Daniel Boulud Brasserie and then as chef de partie at MGM Grand’s L’Atelier de Joël Robuchon. In early 2007, I returned to San Francisco to take the position as chef de cuisine at Michelin-starred La Folie, where I worked closely with Chef Roland Passot. I joined forces with restaurateur Matt Semmelhack to collaborate on the opening of AQ. I was the executive chef of Mercer Restaurant Group, cooking nightly at AQ, overseeing the opening Bon Marche Brasserie in the winter of 2015 and opened Fenix focusing on Mexican food. In 2016, I formed ML Restaurant Group LLC and began work on a new project in Oakland where I live with my wife, daughter and our new puppy.
Here are some fun facts:
*Hobbies include scuba diving, skiing and traveling
*Best dinner party advice: try not do to much, it is best to keep things simple so you can spend time with you guests and not be in the kitchen all evening
* I met my wife when she came in for dinner at AQ.
After graduating, I staged for four months in France working at the two-star Carre des Feuillantes. I then returned to Northern California, continuing to stage and work at such restaurants as Auberge du Soleil, Aqua, La Folie and Charles Nob Hill.
In 2005, I moved to Las Vegas, where I worked as a saucier for Daniel Boulud Brasserie and then as chef de partie at MGM Grand’s L’Atelier de Joël Robuchon. In early 2007, I returned to San Francisco to take the position as chef de cuisine at Michelin-starred La Folie, where I worked closely with Chef Roland Passot. I joined forces with restaurateur Matt Semmelhack to collaborate on the opening of AQ. I was the executive chef of Mercer Restaurant Group, cooking nightly at AQ, overseeing the opening Bon Marche Brasserie in the winter of 2015 and opened Fenix focusing on Mexican food. In 2016, I formed ML Restaurant Group LLC and began work on a new project in Oakland where I live with my wife, daughter and our new puppy.
Here are some fun facts:
*Hobbies include scuba diving, skiing and traveling
*Best dinner party advice: try not do to much, it is best to keep things simple so you can spend time with you guests and not be in the kitchen all evening
* I met my wife when she came in for dinner at AQ.