Oklahoma native, chef Mark Marlar spent most of his formative culinary years in Colorado, where he cooked at the famed Broadmoor Hotel in Colorado Springs and was a sous chef for the popular Big Red F restaurant group in Boulder.
In 2001 Mark settled in Indianapolis, where he held down the executive sous chef position at the Oceanaire Seafood Room for several years, where he distinguished himself through his almost maniacal work ethic and strong menu creativity. Mark has a deep passion for locally sourced ingredients and enjoys expressing them through pan-Asian and Italian cuisine. Now as the Executive Chef/Operating Partner Mark continues to guide the Indianapolis Oceanaire as one of the top restaurants in the city.
Chef Mark visited the Skuna Bay farms in May, 2012