Mark Papedis - Chef
Born and raised in the San Francisco Bay Area, my passion for local seafood and produce started at a very young age, spending most of my younger years on the beaches of California surfing and hiking. I was surrounded by the local artichoke, strawberry, and lettuce farms and watching the local crab fishermen. I graduated from the Culinary Academy in 2002 and spent my first year after school cooking at the Ahwahnee Hotel in Yosemite National State Park before moving back to the Bay Area where I cooked at the Diablo Country Club and spent the subsequent 5 years at Wente Vineyards in Livermore. I returned to the city in 2010 and have been running the kitchen at PLOUF since.
We buy most of our organic produce locally from the Terra Bella Family Farm.
All our beef is grass fed and purchased from Olivers Butchery which was ranked 5th butcher in the nation recently.