Mark Kotlick

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.