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Mark Peel is known for cuisine infused with superb quality and integrity. He began his career with a job peeling vegetables for Chef Wolfgang Puck at Ma Maison restaurant. As part of Ma Maison's informal apprenticeship program, he was sent to work at two French three-star restaurants, La Tour d'Argents and Moulinde Mougins. Back home, Peel went on to become sous chef at Michael's restaurant in Santa Monica. In between working at Michael’s and opening Spago in 1982, Peel spent a year working with Alice Waters at the famed Chez Panisse in Berkeley. Later, in 1985, after three years as chef de cuisine at Spago, Peel left for New York to redesign the menu at Maxwell’s Plum. Shortly after returning to Los Angeles, Peel got to work on a restaurant of his own and opened Campanile Restaurant in 1989 with former-partner Nancy Silverton and Wine Buyer Manfred Krankl.
Premios, Reconocimientos, y Sociedades
2005 Chef of the Year by the California Restaurant Association
2001 James Beard Outstanding Restaurant Award
Distinguished Restaurant of North America
Nation’s Restaurant News Restaurant of North America
Los Angeles Culinary Master of the Year
Nominations for the James Beard Outstanding Wine Service Award and James Beard Best California Chef
Otros Servicios
Monday Night Dinner: Voted "Best Monday Night Dinner" by Los Angeles Magazine, August 2004
Grilled Cheese Night (every Thursday evening)
Friday Night Flights
*Check out the Campanile website or call (323) 938-1447 for more information on these weekly special menus. Reservations are recommended.
Campanile also offers special event and wedding services: http://www.campanileweddings.com/
Chef Estados Unidos
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