Mark Peel (chef)
Mark Peel (chef)[edit | edit source]
Mark Peel | |
|---|---|
| Born | June
17, 1954 |
| Died | June 20, 2021 (aged 67) |
| Education | Culinary Institute of America |
| Culinary career | |
| Cooking style | California cuisine |
Current restaurant(s)
| |
Award(s) won
| |
Mark Peel (June 17, 1954 – June 20, 2021) was an American chef known for his contributions to California cuisine. He was born and raised in Los Angeles, California.
Career[edit | edit source]
Peel attended the Culinary Institute of America in New York, where he honed his culinary skills. After completing his education, he returned to Los Angeles and co-founded the renowned restaurant Campanile in 1989. The restaurant quickly gained popularity for its innovative and seasonal approach to California cuisine.
Throughout his career, Peel became known for his commitment to using locally sourced, high-quality ingredients. He believed in showcasing the natural flavors of the ingredients and creating dishes that celebrated the bounty of California's produce.
Legacy[edit | edit source]
Peel's contributions to the culinary world were widely recognized, and he received numerous accolades throughout his career. In 1991, he was awarded the prestigious James Beard Foundation Award for Best Chef: California. His dedication to promoting sustainable and farm-to-table practices also earned him a reputation as a pioneer in the field.
Personal Life[edit | edit source]
Mark Peel passed away on June 20, 2021, in Los Angeles, California, at the age of 67.
References[edit | edit source]
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