Chef / owner Mark Reggiannini’s philosophy on food is simplicity. He works closely with local organic farmers and combines classic French techniques. With simple fresh ingredients Mark creates his contemporary cuisine. He is able to keep the rich flavor and decrease the heaviness associated with classic French cooking. This highlights the bold essence of Mark’s cooking style.

After graduating from the University of New Hampshire Mark attended Culinary Institute of America in Hyde Park, New York. He was recruited directly after culinary graduation to be executive chef at Coyote Grill in Deer Valley, Utah. He then went to New York City to work with some of the worlds most respected chefs; Todd English of Olives, Scott Bryan of Vertis and Jean Georges Vonrichten. Before opening La Marmotte he was sous chef at Jean Georges’ Mercer Kitchen.