Mark Peel

Mark Peel has been the Executive Chef and owner of the award-winning Campanile restaurant in Los Angeles for 20 years. The 20th anniversary milestone was reached in 2009, the same year his book New Classic Family Dinners was published. The book was selected as one of the top 10 cookbooks of 2009 by Amazon and one of the top 25 cookbooks of 2009 by Food & Winemagazine. Mark also recently opened two new establishments – The Point, a casual cafe in Culver City and The Tar Pit. The Tar Pit combines Chef Peel‘s passion for market fresh food with the excitement of artisan cocktails.Read More

Mark Peel has been the Executive Chef and owner of the award-winning Campanile restaurant in Los Angeles for 20 years. The 20th anniversary milestone was reached in 2009, the same year his book New Classic Family Dinners was published. The book was selected as one of the top 10 cookbooks of 2009 by Amazon and one of the top 25 cookbooks of 2009 by Food & Wine magazine. Mark also recently opened two new establishments – The Point, a casual cafe in Culver City and The Tar Pit. The Tar Pit combines Chef Peel‘s passion for market fresh food with the excitement of artisan cocktails. For The Tar Pit he has partnered with Audrey Sanders, of the Pegu club in NYC. Mark also is co-founder of La Brea Bakery. Peel began his career working under Wolfgang Puck at Ma Maison. He did stints in France at La Tour d’Argent and Le Moulin de Mougins. He then worked at Michaels and at Chez Pannisse. He moved back to Los Angeles when Wolfgang Puck asked him to be his chef de cuisine at his new restaurant, Spago. Peel also helped open Chinois and Spago Tokyo. He also co-authored two other cook books with his former wife, Nancy Silverton, Mark Peel & Nancy Silverton At Home: Two Chefs Cook for Family and Friends and The Food of Campanile. Peel has five children and is married to TV host, comedienne, and blogger Daphne Brogdon.

Competing for: Doctors Without Borders