Mark Goodger

Cook

Mark started his culinary career with training at the Culinary Institute of America in New York. After graduating, he moved to Las Vegas and continued his training at world-class restaurants including Wolfgang Puck’s Spago and Postrio. Mark’s passion for California cuisine began at these restaurants and he subsequently moved to the Bay Area to follow the amazing variety of fresh local ingredients.

Even as a child, some of Mark’s fondest memories involve his mother entertaining large gatherings as well as wandering around his grandfather’s vegetable garden exploring the rhubarb, leafy greens, root vegetables, and tomatoes in his greenhouse in England. To this day, Mark gets excited about rhubarb and tomato seasons in the Bay.  

In San Francisco, Mark worked with Mellisa Perello at the Michelin starred 5th Floor and with Jan Birnbaum at Epic. Both of these renowned chefs had a large impact on Mark. They introduced him to local farmers and ranchers and the importance of local sustainable food. Mark loves to gain inspiration for his recipes by checking in with his local venders to see what is fresh at the moment.  

Mark rejoined Postrio, this time in San Francisco, and met Stag co-found Jorden Grosser. They bonded over their shared interest in experimenting and developing new recipes. Mark went on to be the Executive Chef at the Front Porch, where he was featured on the “Eye on the Bay” show, and Bitters, Bock & Rye. In 2016, Mark took the opportunity to move to Berlin, Germany to cook at the Katz Orange.  

Upon returning to San Francisco from Berlin, Mark reunited with Jordan and Stag Dining where he feels they shares the same values and ethics in the restaurant business. With Stag, Mark loves working with a wide range of clientele to provide creative concepts for not just the cuisine, but the entire experience using the very best local sustainable ingredients.