Chef
Mark Kotlick
- Discipline
- Chef
Portrait of Mark Kotlick
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.
The Sunday email
Read about chefs like Mark Kotlick in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
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
Asked of Mark
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.
Explore
The Sunday email
Read about chefs like Mark Kotlick in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.