OUR TEAM
Mark Hopper
Executive Chef
As Executive Chef of Bouchon, Mark Hopper oversees the culinary and kitchen operations at Thomas Keller's Bouchon restaurants located in Yountville, Las Vegas and Beverly Hills. Mark collaborates daily with Chefs de Cuisine Philip Tessier, Bryan Podgorski and Rory Herrmann, in crafting classic bistro cuisine and providing an authentic dining experience.
Prior to his current position, Mark was the Chef de Cuisine at Bouchon in Las Vegas. During his tenure, the restaurant earned praise from critics and guests alike. Bouchon was the first establishment to ever win four categories including ''Best Restaurant'' during Las Vegas Life Magazine's 6th Annual Epicurean Awards.
Mark first worked for Thomas Keller in Yountville in 1996 as Chef de Partie at The French Laundry. He left to become Chef de Cuisine at Paolo's in San Francisco, but later rejoined the restaurant in 2002 as a Sous Chef. His dedication and energy earned him Keller's approval to lead the Bouchon kitchen in Las Vegas when it opened at the Venetian in 2004.
Mark's background includes extensive training in hotel kitchens such as The Ritz Carlton in New York City and The Mandarin Oriental in San Francisco. A graduate of Culinary Arts from Newbury College in Massachusetts, he also served apprenticeships under renowned chefs such as Charlie Trotter, Daniel Boulud and Traci des Jardins.
A natural teacher and avid storyteller, Mark's list of achievements include cooking show stints for KNTV in San Jose and guest instructor appearances at Sur La Table Cooking School.
