A smiling chef in a white chef's coat and navy apron holding a plate of food in a restaurant.

Mark Connell

Brief Introduction

Originally from Reno, NV, Mark got his love for cooking at a young age. His first restaurant job was as a busser at 15, but even then he knew he wanted more. Mark’s career has taken him all over the globe, to incredible places like the ICIF in the Dolomites and the Culinary Institute of America in Napa, California, where he was awarded MVP - Most Valuable Patisserie. He has had the opportunity to work at The French Laundry, Alinea, Arroyo Vino, and Casa D’Angelo and Snow Lodge right here in Aspen!

Two chefs in white uniforms and navy aprons working on a large fish on a white cutting board in a professional kitchen.

Why PARC Aspen?

Mark expressed the opportunity to curate a creative menu and work with Maryanne & Harley Sefton was at the core of his decision. Not to mention, he felt the team was/is GREAT!

A chef in a white shirt and apron shaking hands with a man in a suit, who is holding a glass of wine, at a social gathering. Several other people are visible in the background.

What Does Being Local Mean?

Living and working in your town. Being active in the community.

Favorite Dish

French Dip at The Sundeck

Favorite Mountain to Ski

Aspen Highlands