Classic French technique
Mark works closely with local organic farmers. He combines classic French techniques with simple fresh ingredients to create his contemporary cuisine. Mark is able to keep a full flavor while minimizing the heaviness sometimes associated with classic French cooking.
Mark has worked with some of the world’s most respected chefs, cutting his teeth under Todd English of Olives and Scott Bryan of Vertis, as well as one of the most celebrated Chefs in the World, Jean Georges Vongrichten, as sous chef of Mercer Kitchen in NYC. La Marmotte, nestled in the picturesque town of Telluride, Colorado, is celebrating its’ 10 year anniversary this year.