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. Constantly striving to improve and learn, he worked his way up the ranks of the kitchen to become Chef Partner at Fleming’s in 2006. His Guests are his number one motivation, and he is constantly pushing boundaries to introduce dishes that will blow them away. Chef Mark turns to fresh ingredients and exotic palates for inspiration — adding a French, Caribbean or Coastal tang to his dishes whenever he can. Whether it’s Hamachi Crudo with miso vinaigrette or grilled bone marrow with bacon jam, Chef Mark puts his creative signature on every dish.

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