Mark Hopper comes to Farmshop having worked closely with chef-owner Jeff Cerciello for many years, both having met in the kitchen at Thomas Keller’s three-star Michelin restaurant, The French Laundry in Yountville, Calif. Beginning in 1996, it was there that Hopper honed his skill and attention to detail that would lead him full-circle to the helm at Farmshop Marin, in partnership with Cerciello.
Following The French Laundry, Hopper served as chef de cuisine at Paolo's Restaurant in San Jose, where he developed contemporary interpretations of traditional Italian cuisine. Three and a half years later, Hopper returned to The French Laundry in 2002 to provide leadership as sous chef, reinstating a dedication to the Thomas Keller Restaurant Group, where he stayed for a decade.
In late 2003, Hopper was tapped to open Bouchon Bistro in Las Vegas as chef de cuisine, where he remained for five years, teaching and implementing the core values of Thomas Keller Restaurant Group within a classic French bistro setting. In addition to his work at Bouchon, Hopper simultaneously oversaw the teams at three Thomas Keller properties, involving kitchen operations, menu development, staff training, standards, and leadership.
Prior to joining Farmshop, Hopper spent the remainder of his tenure with Thomas Keller Restaurant Group as executive chef of casual dining, thus serving as the driving force behind six lauded venues: Bouchon (Las Vegas, Beverly Hills, Yountville), Bouchon Bakery (Las Vegas, New York) and Ad Hoc (Yountville). Working closely with Cerciello, director of casual dining for Thomas Keller Restaurant Group, he was largely responsible for restaurant and menu conception, and multiple successful openings.
After wetting his feet in the Farmshop brand at its Brentwood location, Hopper will be reuniting with Cerciello, a proven "power team" set to drive the success of Farmshop Marin.
Hopper lives in Marin with his wife, Denise.