recipes
Story by Barbara Arciero • Photos by Paige Green
Living his dream
Chef Mark Stark says grilling is one of the easiest and most fun ways to prepare and enjoy the season’s bounty.
Chef savors career, family and backyard grilling When he’s cooking in his Santa Rosa backyard, chef Mark Stark equates “grill” with “chill.” “It’s fun,” he says. “You’re outside. It’s good weather. You’ve got a cocktail. What’s not fun about that?” He asserts that grilling is the easiest way to savor the freshness of the season’s bounty. “I don’t think cooking should be this elaborate expenditure of energy,” he says. “If the ingredient is “We have a kind of family atmosphere,” says Stark, who employs about 500 people he affectionately calls his kids. He notes that when he and his wife opened their first restaurant more than 20 years ago, they set out to treat their employees differently than they’d been treated.
“We were one of the first restaurants to offer health insurance and dental insurance right from the get-go, which was costly,” he says. “But we wanted to show the commitment to who’s going to help us live our dream. You can’t just be looking out for yourself.” Many are long-term employees. “The coolest thing is to see them, people that started out with us on day one, now have their own houses. They’re married. They have kids,” Stark says. “That’s super cool. I mean, that’s the reward right there.”
already quality—you know, farm-fresh, seasonal—then you don’t want to do a whole lot to it. Let the product shine.” That’s what he’s been doing throughout his career—a career sparked by a stint as a dishwasher in a Washington, D.C., restaurant. Today, he and his wife, Terri, own and operate eight of Sonoma County’s most highly rated restaurants. From Willi’s Wine Bar (a roadhouse featuring small plates) to Augie’s French (a classic French bistro), each boasts a distinct cuisine. All, however, share a similar vibe.
Barbara Arciero barciero@californiabountiful.com
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Summer 2024
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