With a stellar career defined by innovation and excellence, Chef Pollard brings his remarkable expertise and flair to the table. He refined his skills at restaurants throughout San Francisco but found his niche in boutique hotels including the Standard Hotel Hollywood, the Parker Palm Springs, the Mondrian and Four Seasons Hotels.

Having made his mark at some of the world’s most celebrated restaurants, Chef Pollard’s journey reads like a culinary adventure. His creative genius was evident at his previous ventures, including the critically acclaimed “Balthazar” in New York and the trendsetting “BOA Steakhouse” in LA. With a knack for seamlessly blending flavors from around the globe, he has garnered a devoted following of gastronomes who eagerly await his next masterpiece.

Chef Mark Pollard grew up in rural Pennsylvania and learned the basics of cooking at an early age from his German mother.  He worked in kitchens to put himself through college, where he studied Political Science, but soon after graduation realized his passion was for cooking..

As an international hospitality consultant launching concepts in the Middle East, Chef Pollard was also working for Jose Andres’s Think Food Group, Celebrity Chef Scott Conant as well the Japanese Hospitality company Plan DoSee in Los Angeles.

Areas of expertise include menu development, kitchen design, food cost analysis and budgeting, training , recipe creation, retail product research and development, concept consulting, fine dining, quick service, fast casual, boutique hotels and banquets.