Mark possesses a vast knowledge of food, food traditions, cuisines of the world, food safety and preparation, sustainable food production and social responsibility. His passion for food has led to nominations by the James Beard Foundation for Outstanding Chef, and an award from them for Outstanding Restaurant — for his legendary, landmark Los Angeles restaurant Campanile. Mark’s mission is to bring fresh and delicious food to the public in a way that promotes sustainability, good business practices, delighted taste buds, and terrific value for his customers. His current focus is redefining fast food to be able to deliver this choice to the general public.Mark Peel has authored several cookbooks, works as a speaker for conferences and media, appeared as judge on Top Chef and, twice, as a contestant on Top Chef Masters. Mark consults on food related projects.