Chef Du Jour
Hot off the press! Our kitchen finally has a chef at the helm. Mark Connell, formerly of The Snow Lodge and Casa D’Angelo, has graciously accepted the title of Executive Chef.
At our most recent test kitchen, [which takes place every Tuesday starting May 3rd for those of you who wish to take part in our menu creation], Mark took some time to share with me his background in the culinary world and what he is looking forward to most working at PARC Aspen.
As he prepared the first course, pan seared striped bass with cauliflower couscous, leek puree and golden raisins, I began pulling back the layers that make up Mark!
Growing up in Reno, Nevada, he spent much of his life between the kitchen and the slopes. He first fell in love with cooking at a young age, making birthday cakes for his little brother and competing with his older brothers to prepare the best pizza recipe, which he still has the pizza dough recipe from when he was 13! [Maybe it will make a celebrity appearance on the bar menu from time to time ;)].
He got his first restaurant job as a busser at 15, but knew he was destined for more. Upon following his dream to be in the kitchen, Mark accepted an apprenticeship through Colorado Mountain College, where he would meet his mentor, David Wheeler. The program brought him out to Vail, where he worked under David at the Game Creek Club, part-timed at LaTour Restaurant and studied for his Associates Degree. Of his time in Vail, Mark shared many fond memories. When asked to share what made David Wheeler stand out among the rest, Mark had this to say.
“There is no one quite like him, he is a culinary encyclopedia.”
After completing his Associates Degree and apprenticeship with David, Mark went on to study at the ICIF in the Dolomites and the Culinary Institute of America in Napa, California, where he was awarded MVP - Most Valuable Patisserie. That is no small feat - well done!
Now that the first course was complete, Mark began plating courses two and three: a roasted chicken thigh with crispy sweet potatoes and chicken saltimbocca with roasted fingerling potatoes and sage jus. Drool.
While he continued to plate, I peeled back another layer to learn what drives him to come to work. He responded simply by stating that he loves how every day is different and he has the ability to be creative with his job.
“I really love making people happy and I tend to try too hard to do so. ”
Creativity and people pleasing runs in his blood because for our fourth and final savory course, Mark prepared his famous chicken & mushroom pot pie, which was immediately devoured by all of our taste testers, including myself.
With one final course to go, I knew I had very little time to peel back the remaining layer. What I had been dying to ask Chef Mark was, in your Chef’s opinion, what makes a good kitchen?
He sat for a moment and responded “teamwork”. He went on to explain that a good kitchen is only efficient if its staff can step in and assist without being asked. Each member of the kitchen team should be able to work any station if the need is there.
Lucky for me, the need was there when it came time to serve dessert. I jumped at the opportunity to help dish out Mark’s homemade apple pierogies with vanilla anglaise.
With the meal complete and our taste testers satisfied, we shared a “cheers” in honor of Mark’s success that evening. Everyone left with a full belly and a smile on their face. It is not hard to say that I believe PARC Aspen is just the kind of restaurant Aspen locals have been looking for!
To learn more about our dining or participating at one of Test Kitchen Tuesdays, please email camille@parcaspen.com. Thank you to Executive Chef Mark Connell for allowing me to share your story with others.
Interested in working at PARC Aspen? We are now accepting all applications. Please email your resume to management@parcaspen.com today.
Written by Camille Carlin.
