About

History

In 1993, One Market Restaurant’s debut was one of the most eagerly anticipated events in San Francisco. Since then, One Market has become the standard for sophisticated dining in the city. The current incarnation features the award winning farm-to-table food of Chef Mark Dommen, who ably follows in the footsteps of One Market’s celebrated founding chef and principal, Bradley Ogden. The restaurant features an open exhibition kitchen with a special “Chef’s Table,” a wood-fired grill, private dining rooms, and a luxurious bar. Add a top-notch staff and there’s little wonder why One Market has been a preferred destination for dining from the opening day.

Chef/Partner Mark Dommen

Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market® Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 StarChefs.com “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list. 

Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine’s “Best New Restaurants.”

Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus.

“I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”

’Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.

Read more

GM/Partner Larry Bouchard

At One Market Restaurant in San Francisco, Larry Bouchard works to ensure that the restaurant upholds its commitment to providing an unparalleled dining experience for its guests.

“With a history of serving quality cuisine in an ideal city location, One Market Restaurant has been a popular force on the dining scene since opening,” says Bouchard. “One of the most important aspects of my job is to make sure that we continue to surpass our guests’ expectations and raise the bar in terms of excellence in cuisine and service.”

Larry got his first taste of the culinary world when he was waiting tables in college and became entranced by the bustling excitement and activity. He later worked as a waiter under Chef Dennis Foy at The Tarragon Tree in New Jersey and as a food runner then waiter and then manager under Chef Michael Roberts at Trumps in Los Angeles. Larry was the opening Manager of One Market in 1993 and served as General Manager/Partner from 2000 to 2008. After a two year Southern California sabbatical, he returned to One Market in March 2010.

“The most rewarding aspect of my position is receiving a sincere ‘Thank you’ from a guest for all of our collected efforts, and knowing that this guest will share their experience at One Market Restaurant with their friends and family.”

Bouchard’s civic involvement has included a stint as a Director of the Golden Gate Restaurant Association and his participation as a founding member of the Steuart Street Restaurant Row Association. He is in his second term as a member of the Board of Directors for San Francisco Travel.

In his spare time, he hits the gym six days a week with his spouse, Fred, so he can continue to enjoy daily the fine cooking of Chef Mark Dommen.

Read more

Sommelier & Wine Director Tonya Pitts

Tonya Pitts has been in the food and beverage industry for over 20 years. Her career started in St. Louis, Missouri as a host during college. Tonya was very fortunate to be surrounded by nurturing food and wine professionals who realized that she had a palate. Tonya’s Fine Art studies relocated her to the Bay Area and a new chapter was born. Tonya’s first job in San Francisco was with Chef Judy Rodgers at Zuni Cafe and Chef Jeremiah Tower at Stars Restaurant as a server. Needless to say, Tonya only paints for fun now. After three years, Tonya was running the wine program for Loretta Keller at Bizou Restaurant. It was with Loretta Keller that Tonya realized her true passion for wine. 

Tonya has worked in many notable houses in the Bay Area and has been featured in Wine & Spirits Magazine, Tasting Panel and numerous news and industry publications. She is also a judge for the San Francisco International Wine Competition and is a tasting panelist for Wine and Spirits Magazine. Tonya is currently pursuing wine studies with the Court of Master Sommeliers and continues to educate herself and others on the world of wine.

Read more

Director of Special Events Nicole Held & Special Events Manager Serena Collins