The Ultimate Catch: Intriguing Seattleites
MARK BODINET28| North Bend
Hometown: Chicago, Il
Occupation: Executive Chef at Cedarbrook Lodge/Copperleaf Restaurant
Why We Heart Them
In 2002, Mark earned his associates degree in Culinary Arts from The Art Institute of Phoenix. After completing his degree, he assisted in the development of Opus, the Martha’s Vineyard seafood centric restaurant. In 2004, Mark moved to California’s Napa Valley to work at Thomas Keller’s world-renowned restaurant, French Laundry. Under the tutelage of Keller and his team, Mark experienced the demands of working for a top restaurant and in the process developed his own unique philosophy on food.
Fortunately for Seattliete foodies, Mark is now the Executive Chef at Cedarbrook Lodge’s Copperleaf Restaurant. Located near the Sea-Tac International Airport, Copperleaf has provided Mark with the opportunity to develop a menu and dining experience centered around his own philosophy primarily focusing on Sustainable Food Concepts and the use of “farm fresh” ingredients. Developing relationships with local farms has allowed him to succeed in providing customers of Copperleaf with fresh, sustainable and most importantly, delicious meals.
In his short time at Copperleaf, Mark has had an instant impact. The restaurant has received much local and national recognition. Gayot.com named it one of their top ten new restaurants in the United States, it was Seattle Magazine’s “Best New Restaurant to Open in 2010” and Daily Green Magazine rated it as one of the best new sustainable restaurants in the United States.
When Mark is not cooking in the kitchen, he takes his Labrador Boomer to the park, plays golf, or roots for his favorite sports teams; the Chicago Bears, Cubs and Bulls. He also volunteers his time by cooking for Farestart Seattle, a culinary job-training program for homeless and disadvantaged individuals, and volunteering for Tux and Tails, which supports the Seattle Humane Society.
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