Mark Estee is driven by a love for authentic ingredients that create true connections between land, farmer, food and diner. Whether it is hand-choosing his restaurant’s produce or meat from a local organic farm or developing new dishes based on his “Whole Hog Philosophy,” Estee believes in building full-flavored food using every portion of every ingredient.
Estee is the current chef/owner of Campo Reno and the former owner of Moody’s Bistro and Lounge in Truckee. Estee’s downtown Reno riverfront restaurant, Campo was recently named one of Esquire magazine’s Best New Restaurants in America for 2012. Estee emphasizes passion, energy and learning in all he does. Communications through innovative social media practices at his Reno restaurant have drawn rave reviews.
Mark spent 6 years with the Hyatt Corporation after graduating at the top of his class from Johnson and Wales in Providence, RI. Estee worked in restaurants and hotels in Lake Tahoe, San Francisco and his hometown of Boston. Estee was a member of Nutrisystem’s Culinary Council, CA Olive Ranch Culinary Council and consulted on many other projects and campaigns. He was awarded the Paul Harris Fellowship Award by Rotary International for his volunteerism and was the Reno Gazette Journal’s runner up for Small Business Entrepreneur of the Year in 2012. He is a past board president of Project MANA and he continues to this day to be involved in many areas of the community.