Personalities

Mark Franz

Mark's Links:

Farallon Restaurant

Since his arrival on the culinary scene 28 years ago Chef Mark Franz has embodied the essence of integrity, style and generosity, which has earned him a loyal audience that follows him everywhere. It is these qualities that have garnered him rave reviews at Farallon. Most impressive was being nominated by the prestigious James Beard Foundation as one of the best restaurants in the country. Farallon was also chosen by national magazines such as Esquire, Bon Appetit and Food & Wine, as one of the best newcomers in the country. Recognized for its cuisine, décor and service, Farallon was the highest rated newcomer in the Zagat Survey. Other industry veterans and food critics have been just as generous with their accolades. San Francisco Chronicle critic Michael Bauer writes, “clearly Farallon is a runaway success and it’s sure to remain on the list of ‘must visit’ for years to come.” Bill Citara wrote, “the menu is lusty and opulent, dazzling the palate”. “Farallon is one of the most important restaurants in San Francisco,” praises Narsai David of KCBS-AM radio. “Your palate is dazzled by incredible, punchy tastes,” applauds Gene Burns, KGO-AM radio.

A California Culinary Academy graduate and a Bay Area native, the 57 year old Franz spent over a decade as the Executive Chef at Stars, where he was responsible for turning Stars into one of the most successful restaurants in the country. As a member and corporate officer of StarTeam, he was instrumental in designing and opening the Peak Café in Hong Kong, 690 Speedo and Stars Café in San Francisco and Stars Oakville Cafe. Chef Franz is also credited with making major contributions in many other Bay Area restaurants including Balboa Café, Santa Fe Bar & Grill, Big Horn Grill and the once renowned Ernie’s.

Chef Mark Franz opened Farallon in June 1997 with designer and restaurateur Pat Kuleto. Surrounded by an interior reminiscent of the lost city of Atlantis, Farallon, located in San Francisco’s historic Union Square district, is the perfect venue for Franz’ sophisticated interpretation of “coastal cuisine.” With Lisa Weiss, Franz wrote The Farallon Cookbook (Chronicle Books 2001). It highlights many of his signature dishes for which Farallon has become famous.

Chef Franz partnered again with designer/restaurateur Pat Kuleto to open Nick’s Cove on Tomales Bay. As Chef/Owner of Nick's Cove, Franz oversees the roadhouse menu, in addition to managing all aspects of the restaurant's kitchen operations. The seafood centric menu at Nick's Cove changes with the season and is made up of products from local farms, ranches, and fisheries that are guided by principles of sustainability.

Again partnering with Pat Kuleto, Franz recently opened Waterbar in San Francisco, (2008). Waterbar is located on San Francisco's scenic Embarcadero and features panoramic views of the Bay and boasts two floor-to ceiling cylindrical aquariums. The menu at Waterbar features the freshest sustainable seafood available. Preparations are unpretentious, soulful and elegant.