Chef
Mark Kotlick
- Discipline
- Chef
i. Biography
Coming Up
Bradley University provided the formal start for Mark Kotlick, but the work that followed is where the trade sharpened. The arc from school into the family business points to a career built on discipline, repetition, and the habits the kitchen demands.
Where They Are Now
As Owner and President, Kotlick leads Calumet Fisheries Inc in Chicago. Doneness is read by ear, touch, and sight, with Mark Kotlick describing a method grounded in practical cues: "We know when the fish is done by listening to [fish] oil drop in the fire, by squeezing the fish and by sight."
Signature
Pepper and garlic smoked salmon and smoked shrimp sit at the center of Mark Kotlick's signature work. The dishes reflect a smoked-fish line defined by seasoning, control, and consistency.
In Their Words “We know when the fish is done by listening to [fish] oil drop in the fire, by squeezing the fish and by sight.”
Honors
No award is identified in his career biography.
FAQ What is Mark Kotlick's current role? As of 2026, Mark Kotlick is Owner and President. Where did Mark Kotlick train or study? Mark Kotlick trained at Bradley University.
