About Chef Mark Ogren

From his first job at an Italian restaurant in high school to his graduation from the Southern California School of Culinary Arts (now Le Cordon Bleu), Chef Mark’s passion for culinary innovation is undeniable. He’s constantly striving to improve and learn, which allowed him to work his way up the ranks of the kitchen to become Chef Partner at Fleming’s in 2006. His Guests are his number one motivation, constantly pushing boundaries to introduce dishes that blow them away. In order to accomplish this mission, Chef Mark turns to fresh ingredients inspired by local preferences as well as international cuisine. This synthesis between the nearby and the far-off is beautifully represented by dishes on his Chef’s Table, such as the Hamachi Crudo featuring fresh sashimi among other delicious fresh ingredients.

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