Mark Gaier

In 1988, chefs Mark Gaier and Clark Frasier opened Arrows, a sustainable dining experience set in a restored eighteenth century Maine farmhouse. It was chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet.The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. They have cultivated over two acres of gardens, including an abundant greenhouse, which supply the restaurant with its handpicked produce and herbs. In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views.Read More

In 1988, chefs Mark Gaier and Clark Frasier opened Arrows, a sustainable dining experience set in a restored eighteenth century Maine farmhouse. It was chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. They have cultivated over two acres of gardens, including an abundant greenhouse, which supply the restaurant with its handpicked produce and herbs. In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views. In 2007, the chefs partnered with Marriott to open Summer Winter in Burlington, MA. In 2010, the James Beard Foundation named the duo as "Best Chefs in the Northeast." They have been featured in Bon Appétit, Food & Wine, Time, Travel + Leisure, and Vanity Fair and they have made frequent appearances including the CBS Early Show and NBC’s TODAY show. Mark Gaier grew up in a big family near Dayton, Ohio, where his mother inspired him to begin cooking and even baking bread by the time he was fourteen. He went on to work in publishing, where his favorite work was putting on the dinner parties for the staff and advertisers at the magazine. He decided to go back to school and study culinary arts under Jean Wallach in Boston.  Gaier worked at the Whistling Oyster under Michael Allen before meeting Frasier at Stars Restaurant in San Francisco.