Mark Estee is a community leader and nationally recognized chef who is dedicated to building a thriving restaurant culture in Reno and Lake Tahoe. Extending his footprint across northern Nevada and northern California, Estee owns and/or operates eight restaurants, where menu offerings encompass his philosophy of simple, seasonal, fresh and local. The atmospheres? Warm, lively and inviting. Just like him.
Estee’s reputation for supporting local farmers and food suppliers is ingrained into each restaurant concept and used as an example within the slow food movement. He is often heard asking, “Do you know where your food comes from?” He is a staple among the food community and his business practices are recognized as progressive, thoughtful and direct. Continually developing new dishes based on his “Whole Hog” philosophy, Estee builds full-flavored food using every portion of every ingredient.
From menu items to cooking practices, Estee believes that his responsibility as a chef is to use culinary creativity to innovate how food is prepared and served. As an entrepreneur, not only is he spreading a message of sustainability and local significance, but also a deep-rooted passion for farmers, ranchers,regional products, produce and food education.
Mark Estee’s entrepreneurial spirit is evident in everything he touches. From the way he interacts with patrons and staff to the incredible involvement he has among the community, Estee approaches each day with vibrant integrity. He won’t ask his staff to do something he wouldn’t; he is not afraid to shake things up if it can be done better.
The kitchen is a classroom where he goes to learn, teach and perfect his craft. His style is influenced by what he has seen and done; his drive to continually improve and expand is rooted by what he sees in others. Estee’s passion for food and people keeps pace with his love of Reno and Lake Tahoe. He continues to change and shape the evolving food culture and talks about his passion for the biggest little city on a national platform, every opportunity he is given. He is without a doubt, one of the region’s most prominent advocates.
Mark Estee’s Restaurants:
Mission Statement: We treat others as we want to be treated. We have respect for our products, our people, our guests and our community.
Campo Reno(Owner) & Campo Mammoth(Managing Partner): A neighborhood gathering place that features rustic Italian menu items ranging from Napoletana-style pizza fired in Campo’s wood burning oven, to farm-fresh produce, handmade pasta and house-made salami, Campo is, in every aspect, a community kitchen. Campo Reno was named one of Esquire Magazine’s Best New Restaurants in America (2012).
Burger Me!(Owner):With two locations in Reno and Truckee, Burger Me! sources local ingredients, provides fresh food fast and has a wide array of burgers and sides to choose from. Burger Me! was named 1 of 10 “best burgers” in America by Guy Fieri and also featured on Diners, Drive-Ins and Dives (2013).
chezlouie(Owner):A French inspired eatery located in the Nevada Museum of Art. chezlouie is fun, modern and affordable, bringing high-class cuisine to a comfortable, friendly and truly unique setting. Local and seasonal ingredients compliment the cultural fabric of the museum and the restaurant boasts private event space and catering opportunities along with a Sunday music brunch that highlights local musicians.
Heritage(Managing Partner):Located within the Whitney Peak Hotel in the heart of downtown Reno, the extensive menu at Heritage offers breakfast, brunch, lunch and dinner options, each highlighting Northern Nevada cuisine by sourcing ingredients from local farmers and ranchers. The culinary team draws from local history for inspiration, the menu changes daily and is driven by season to create connections between land, farmer, food and diner.
Reno Provisions(Owner):Cafeteria, Market, Retail, Demonstration Kitchen, Private Events, Butcher Shop, Pastry and Bread Production. This multifaceted property is the first of its kind in Reno, grab-n-go menu items maintain Estee’s standard of simple, fresh, seasonal and local. House specials are featured daily along with deli sandwiches, gelato, smoothies and juice. The entire 6,000 square feet of upstairs floor space can easily be transformed for a private event. The demonstration kitchen features a state of the art cooking facility for recipe testing, education, cook-offs, hi-definition filming and more. Vertically integrating the supply chain of Local Food Group Establishments, butchery, bakery and pasta production all take place downstairs so Estee and his team are able to exercise quality control and consistency. Reno Provisions is a beginning and final destination under one roof.
Awards, Accolades & Appearances
• Kids Cook For Success (an arm of Michelle Obama’s Let’s Move Campaign) – Selected as Nevada’s Top Chef, 2014
• Cooking Channel – Bite This with Nadia G, 2014
• Food Network – Guys Grocery Games, 2014
• Reno Chamber of Commerce – Community Spirit, 2014
• James Beard House in New York City, 2013
• Reno Gazette Journal – Entrepreneur of the Year, 2013
• Food Network – Guy Fieri’s Top 10 Burger, 2013
• Food Network – Diners, Drive-ins and Dives, 2013
• James Beard Semifinalist – Best Chef, West, 2013
• Trattoria the Movie, 2013
• 4-Diamond Awahnee Hotel in Yosemite
• Pebble Beach Food and Wine Expo
• Lake Tahoe Autumn Food and Wine Festival
• Los Angeles Food and Wine Festival