Tuesday, September 16 10:30AM—11:30AMRestaurant Design Business Seminar
BiographyBuilding on more than 15 years of experience in kitchens in Europe and the United States, Mark Stech-Novak created Restaurant Consultation & Design to provide a chef’s-eye view of design and development for foodservice equipment planning.
Stech-Novak achieved his culinary reputation as chef and owner of two San Francisco restaurants – le St.Tropez, a 70-seat French dinner house, and Camargue, a spacious and airy bistro with Franco-Japanese fare. Both restaurants received critical acclaim in Gourmet, Focus, and California magazines, in major national newspapers, as well as in the book
Stech-Novak completed his apprenticeship training in the early 1970s at La Rotonde du Lac in Vichy, France, and at the Hôtel du Dauphin in Moulins, making him the first American to complete a culinary apprenticeship in the Auvergne. From there he worked in the Champagne, Alsace, and Pyrenées regions. While working in Parisian kitchens, Stech-Novak earned the Certificat de la Langue Française - degré Superieur from the University of Paris. By then, fluent in French, he became the first American to receive the Diplôme de Technicien d’Œnologue from the University of Dijon, graduating first in his class. His post-graduate work has included microbiology, industrial design, and CAD systems. He was certified as a health-inspector for California foodservice establishments in 1986.