Mark Holley - Recipe for Success

Mark Holley

The talent behind the award-winning success of Pesce is none other than Chef Mark Holley. Born and raised in Dayton, Ohio, Mark was inspired to pursue a career in the culinary arts after experiencing the joy of helping Mom in the kitchen as she prepared recipes that had been passed down from generation to generation. His formal schooling began at Garfield Training Center in Ohio where he began as an apprentice at Odyssey Restaurant. As he gained experience, Mark developed a passion to explore and broaden his knowledge of classic French cuisine. His skills led him to Texas and the enviable position of working under some of the country's best chefs as Saucier in two of Houston's finest hotels - the Meridian Hotel and the Four Seasons Inn on the Park.

Mark's quest to continually broaden his culinary range and skills led him to an apprenticeship with the renown Brennan's family at their Houston restaurant. At Brennan's, Mark learned the flavorful essence of a Creole kitchen under Chef Carl Walker. With an eye for talent, Chef Walker quickly assessed Mark as a rising star and furthered his career by sending him to work under Jamie Shannon as the Garde Manger and Sous Chef of the internationally recognized Commander's Palace in New Orleans. After three years, Mark returned to Houston as Chef Walker's Chef de Cuisine, contributing to many of the accolades Brennan's received. During his tenure, Brennan's became a member of the distinguished restaurants in North America and Mark, along with Chef Walker, participated in the creation of a special dinner at the James Beard House in New York.

On the merits of his formidable skills and reputation, Chef Holley was invited to open a new upscale seafood restaurant, Pesce, as Executive Chef. Under his culinary direction, Pesce has established itself as a leading restaurant in Houston, garnering media attention and recognition as well as several awards. In 2000, Pesce received the Best New Restaurant Award and most recently, Chef Holley received the Best Chef of the Year award for 2003.

Accolades:

Best Chef 2001 - Inside Houston

Best Chef 2002 - Inside Houston

Best Chef of 2003 - My Table Magazine

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.

These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Drop Paris an email and get started today!

The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.