About | One Market Restaurant

Bar Manager Oscar Davila

Though born and raised in San Antonio, Oscar has lived in San Francisco long enough to view himself much more as a Californian than a Texan. Oscar holds a BA in Dramatic Literature from Southwest Texas State and did post-graduate work in the UC-Santa Cruz film department and still considers himself a proud UCSC Banana Slug!

His first taste of the hospitality life happened during a semester abroad in London and would continue upon his arrival in San Francisco working at several well-known spots including here at One Market Restaurant, Akimbo and Postrio. Oscar then set his sights on wine and received his Court of Master Sommeliers certification in 2012 and immediately set to work as a somm and wine buyer at La Mar and used his extensive and ever-expanding wine knowledge during his general manager tenures at Sous Berre, Cala and Sorrel.

But Oscar wasn’t quite done with One Market Restaurant as he returned post-pandemic to his position as Bar Manager and he believes the restaurant is either insane or of excellent taste to bring him back for a fourth time! The restaurant falls squarely in the camp of the latter.

In his spare time, Oscar is a British-Bake Off worthy home baker with a rapt at-work audience as well and he takes special pride in his parenting skills as devoted dog dad to his Schnauzers Hank and the recently departed Cowboy.

Oscar considers OMR his “second family” and the feeling is decidedly mutual.

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”. Outside the restaurant he actively participates in numerous charitable and community endeavors.

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.

GM/Partner Lorenzo Bouchard

At One Market Restaurant in San Francisco, Lorenzo 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.”

Lorenzo 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 (named after the wild cards in Bridge, not the former occupant of 1600 Pennsylvania Avenue) in Los Angeles. Lorenzo 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 collective 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 also served two terms as a member of the Board of Directors for San Francisco Travel.

In his spare time, Lorenzo loves spending time with his spouse, Fred and their special needs rescue black Labrador Retriever, Jett. Lorenzo is working as well on catching up on the family history he’s recently discovered via 23andMe. He met his paternal biological family in 2017 including his father who owned and operated a successful NY-based multi-national fruit and produce import business and was a master home-chef and a grandmother who was the first female chef admitted into a Manhattan chef’s labor organization. Clearly the apple didn’t fall far from the tree.

Sommelier & Wine Director Tonya Pitts

An industry changemaker, Tonya Pitts is a wine professional who catapults wineries and winemakers into the mainstream. She is also a leader for diversity and inclusion in the hospitality, food and beverage industries.

Tonya is a certified sommelier through the Court of Master Sommeliers and a member of Les Dames d’Escoffier International. Her career has been shaped by women chefs and restaurant owners. As Sommelier & Wine Director for One Market Restaurant in San Francisco, Tonya continues to curate a wine list with a bold style and flavor profile, including offerings by women, BIPOC and LBTIQA+ winemakers. Since 2011, Tonya’s wine programs for One Market Restaurant have received the Best of Award of Excellence from Wine Spectator.

Tonya is an active philanthropist and mentor. She established Women in Wine to improve representation in the industry. She also holds a professorship with the University of San Francisco, working with students on food and wine pairings. And she joined Wine Unify as an ambassador, advisory board member and mentor to people in the BIPOC and LGBTQ communities who are pursuing careers in the industry. Tonya is a core committee member of Batonnage Forum Mentorship Program, a board member for United Sommelier Foundation, Winebow’s Women in Leadership Wine Symposium and Teneral Cellars, who are dedicated to empowering and elevating women.

Tonya has been a five-time judge for the San Francisco International Wine Competition, a speaker at Culinary Institute of America Summit for Beverage Professionals, and an advisor for Areni Global, the Fine Minds4Fine Wines think tank in Europe. Her media appearances on behalf of One Market Restaurant and her personal many accomplishments include CBS This Morning, CNBC, ABC 7 News “Sips with Spencer” (video clip), Daily Beast, Wine & Spirits Magazine, Somm Journal, Tasting Panel, Wine Stream, Wonder Women of Wine, Imbibe and Wine Spectator.

Her recent appearances include judging for TEXSOMM and Wines of Loire Valley, Wine of Sicily and Gordon Ramsey’s Food Stars television show. She is a recent winner for Wine Director/ Sommelier of the Year 2022 featured by Wine Enthusiast Magazine’s Wine Star Award. Also, Tonya has a Honoree Legends Award for Sommelier of the Year 2021 with the Hue Society for the Wine & Roses Festival and Ebony Magazine’s Inaugural Black Sommeliers of the year 2023.

Private Events Manager Karen Almazan

Bio coming soon!

History

Created by Chef Bradley Ogden and restaurateur, and still Managing Partner, Michael Dellar in 1993, One Market Restaurant has become a standard for sophisticated dining in San Francisco. For the past 14 years One Market has offered the award winning farm-to-table cuisine of Chef/Partner Mark Dommen. The restaurant sports views of the Ferry Building, F-Line Trolley and Bay Bridge. Featured are an open exhibition kitchen with a special “Chef’s Table”, a wood-fired grill and rotisserie, several private dining rooms, a vibrant bar, and caring professional service directed by General Manager/Partner Lorenzo Bouchard. One Market also boasts one of the city’s most impressive wine lists curated by Sommelier and Wine Director Tonya Pitts and a stellar cocktail program from Bar Manager Oscar Davila.