MEET CHEF:  MARK MARROCCO

 

In Arizona, I have been very fortunate to have worked for some excellent restaurants and chefs.

 

  I was born in Richmond, CA and grew up in Crockett, CA which is about 30 miles north of San Francisco in the Northeast bay.

 

  In high school, I enjoyed art and band and worked at a popular seafood restaurant called Nantucket Fish Company. I went on to college and majored in art for a year while moving up the chain at Nantucket. I eventually became the Sous Chef before moving on to a new Southwest restaurant concept called Left At Albuquerque. Here, I became the CA Regional Chef of 9 stores with my base being out of Mountain View, CA for 8 years.

 

  In Arizona, I have been very fortunate to have worked for some excellent restaurants and chefs.

 

  Chef Eddie Matney was my main influence in the culinary arts. He taught me different flavors from around the world. He was a champion at experimentation which rubbed off on me tremendously due to my flair for artistic talent.

While being a Chef at The Biltmore Hotel in Phoenix where I lived for 25 years, with my wife Colleen I decided to go visit Bisbee, AZ. We fell in love with the climate, being in a higher altitude suited us much better and we fell in love with the town and people.

I was lucky enough to meet Rob Page and his family and was hired on as Chef and have been with them for the last 2-1/2 years.

Your restaurant is managed and staffed by 30 hard working local professionals under the leadership

Owners: The Page Family • Creative Enhancement Supervisor: R. Page • General Manager: Darcy Winn • Chef: Mark Marrocco

ALL RIGHTS FOR RESERVED FOR THE TABLE. POWERED BY TRIKE COMMUNICATIONS