Mark Dommen of One Market
Californian native Mark Dommen graduated from the California Culinary Academy and earned a Bachelor’s degree in Business Administration with an emphasis in Hospitality Management from the University of San Francisco. He began his professional career with Hubert Keller of San Francisco’s Fleur de Lys, where Keller mentored him and showed him the finer points of contemporary French technique.
From there Dommen spent four years in New York, polishing his skills with David Burke at Park Avenue Café and Gray Kunz and Christian Delouvrier while at Lespinasse. Dommen opened Palladin as Sous Chef for Jean-Louis Palladin before returning to the West Coast where he opened Julia’s Kitchen. The restaurant, named after Julia Child, celebrated American cooking at Copia: The American Center for Wine, Food and the Arts in Napa, California.
In between the time he spent on the East and West coasts, Dommen went to Europe to explore serious fine dining at Michelin two- and three-star restaurants including Kunststuben in Zurich, Schwartzwalsdstube in Germany and Alain Ducasse’s Louis XV in Monte Carlo. Dommen joined the Lark Creek Restaurant Group in 2004, and has been approaching seasonal Californian produce with a blend of classic French and modern techniques at One Market ever since, sourcing much of his menu’s produce from The Ferry Building across the street.