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Mark Peel
World's 50 Best
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i. Biography
Born November 19, 1954, the American chef worked in the California-cuisine line that gave Los Angeles farm-to-table cooking a durable restaurant grammar.
The Climb
The next phase put that grammar into ownership and format-building: Mark Peel was co-founder and Executive Chef at Campanile in Los Angeles, California (1989–2012), co-founder at La Brea Bakery in Los Angeles, California (1989–2001), owner at Tar Pit (until 2012) and Point (until 2012), and later restaurateur at Bomba / Prawn Coastal in Grand Central Market, Los Angeles, California (2015–2022).
Today
Fast casual became a later test for that California-cuisine inheritance at Prawn, where Mark Peel applied the format to healthy, responsible food intended to satisfy diners without leaving seasonal sourcing behind. The restaurant worked with fresh seasonal ingredients and sustainably sourced seafood, with menu items including Seattle Fish Stew, described as famous, and Thai Lobster Roll.
Signature
The signature register attached to Mark Peel spans seafood stew, shellfish service, and composed market cooking: Seattle Fish Stew, Thai Lobster Roll, steamed mussels with new potatoes and a grilled corn ragout, and Lobster Bisque.
Recognition
Recognition for Mark Peel includes Honored for contributions to the LA food scene and charitable work, Chef of the Year, International Star Diamond Award for Outstanding Hospitality, Outstanding Restaurant Award (2001), Distinguished Restaurant of North America, and Fine Dining Award.
Profile updated July 2026
FAQ
Asked of Mark
Where did Mark Peel work before?
Mark Peel's earlier career included Ma Maison, La Tour d'Argent, Potel et Chabot, and Moulin de Mougins, and Michael's.
What recognition has Mark Peel received?
Honored for contributions to the LA food scene and charitable work (2012).
