Chef

Although new to Santa Fe, Max’s new Chef/Partner Mark Connell is a 15 year veteran in the restaurant industry. At 15 years old, Mark first worked at Galena Forest Inn in Reno, NV where he discovered his passion for food and became determined to make it his career. After high school, he completed an European styled apprenticeship in Vail, Colorado and then attended ICIF’s Masters Program in Costiglioli di Asti, Italy where he studied classical Italian cuisine and worked at renowned restaurant Costa Salici.

Upon returning to the US, Mark headed to Laguna Beach, California where he worked at Montage Resort’s flagship restaurant, Studio, under James Boyce. There, he learned to appreciate the importance of working with and supporting local farms. Next, he headed to Massachusetts’ Nantucket Island spending the season at local favorite Straight Wharf before returning to California to attend Culinary Institute of America’s Pastry Program at Greystone. At CIA, he was voted “Most Valuable Patissier” of his class by some of America’s most respected Pastry Chefs. Mark finished his time in California at The French Laundry.

Returning to Massachusetts, Mark was the Sous Chef and Pastry Chef at Salts Restaurant in Cambridge under Gabriel Bremmer, one of Food and Wine Magazine’s “10 Best New Chefs” 2006. He then helped open contemporary Italian Restaurant Bina Osteria as Chef di Cuisine before moving to Santa Fe.

Mark believes in clean fresh flavors and constantly working to learn new techniques. Sustainably raised ingredients are a given, as is seanonaly inspired cooking.

When not in the kitchen Mark enjoys running, and mountain biking, he is also an avid skier.