Mark Peel was the Executive Chef and owner of the award winning Campanile restaurant for over 23 years. Campanile was a landmark restaurant in Los Angeles . It's closure was met with great tributes. The 20th anniversary milestone was reached in 2009, the same year his book “New Classic Family Dinners” was published by John Wiley and Sons. The book was selected as one of the top ten cookbooks of 2009 by Amazon and one of the top twenty five cookbooks of 2009 by Food and Wine Magazine.

Chef Peel was at the helm of  The Tar Pit. It combined Chef Peel‘s passion for market fresh food with the excitement of artisan cocktails. As a leader of seasonal fresh ingredients in food, Chef Peel wanted to extend the same ethos to cocktails. Mark also is co founder of La Brea Bakery.

Mark began his career working under Wolfgang Puck at Ma Maison. He did stints in France at La Tour d’Argent and Le Moulin de Mougins. He then worked at Michaels and at Chez Panisse. He moved back to Los Angeles when Wolfgang Puck asked him to be his chef de cuisine at his new restaurant, Spago. Mark also helped open Chinois and Spago Tokyo. And was the executive chef for brief time in NY at Maxwell’s Plum before opening Campanile Restaurant in 1989.

He has been seen numerous times on TV, “Kitchen Nightmares” with Gordon Ramsay, “Hell’s Kitchen”, “Top Chef”, “Top Chef: Masters,” , and “Top Chef : Just Deserts”. He is a frequent guest on KCRW and KPCC, in Southern California. Mark also co authored two other cook books with his former wife Nancy Silverton, “Mark Peel & Nancy Silverton At Home: Two Chefs Cook for Family and Friends” and The food of Campanile.

Mark Peel has five children and is married to TV host, comedienne and blogger Daphne Brogdon.