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Executive Chef Mark Piepkorn
History buff, musician, and chef… Mark Piepkorn is one talented individual. Before becoming a chef, Piepkorn was on stage behind a drum set. He would work in kitchens just to pay the bills. Eventually, his love for cooking would outweigh his passion for music. After a few years working his way up from dishwasher to line cook, Mark decided to attend the International Culinary School at the Art Institute - Inland Empire. Chef Mark graduated with high honors and went on to work for places such as the Mission Inn (Riverside, CA), Root 246 (Solvang, CA), and the Black Cat Tavern (Los Angeles, CA). Chef Mark is also an expert Butcher, previously working for the Butchery (Brea, CA). Chef Mark's knowledge for food extends past cooking proficiency, into the realm of Food Historian. Chef Mark is known to ramble on-and-on about history and the meaning and inspiration for his choice of specific ingredients in his dishes. Chef Mark believes that through his dishes he can also tell a story of inspiration and geography, love and memories. Chef Mark believes that no matter what type of food, restaurant or job, that it is always important to do the best you can with the highest of standards. His food speaks to that belief and so does his personality. A glimpse of chef Mark will most likely show you his calm and engaging demeanor with a wit and wholesome laugh that anyone caught in his presence immediately feels the caring nature of this incredible person.
Steven Hayden, Bar Liaison
Hayden, Steven Hayden the name becoming synonymous with incredible scratch made cocktails in Orange County. Hayden started serving about 15 years ago; his early employment consisted of traditional American cuisine. Having always wanted to live in the mountains moving to Mammoth Lakes was a close enough but easy transition. He found a love and appreciation for the outdoors and nature; something that was not offered growing up in the city. "My years spent in Mammoth were a time of seclusion and calm. There's a peace to be had living in the mountains that so few of us have the chance to experience." After spending nearly a decade bartending and serving Hayden moved back home to Fullerton. Looking for something new and exciting he wandered in to Citizen Kitchen. This is where he began to really learn and understand what craft cocktails, gastronomy and global / contemporary cooking can be. "Having the opportunity to work by and learn from Chef Zach Geerson really opened up my mind and brought a passion I'd never known before. From the first time we spoke I knew this was something I wanted to be a part of and it was something that I couldn't stop thinking about." Over the next 2 years Hayden studied cuisine and spirits trying in his free time to learn hands on how to cook and create dishes and classic cocktails. When the time came for someone to take over the position of Bar Director at what was Journeyman's (now Bronze Quail), he was the obvious choice. Having started making bitters and amaro's in his free time as a bit of a hobby, house made bitters were the first big change that Hayden made. The next was tinkering and really understanding how to make and carve clear ice. From there it was finding the creative side of craft cocktail making and how to really immerse himself into the drinks in a creative and thoughtful way. Currently at the bar you'll find 35 different signature aperitifs, old fashioneds, shaken and stirred cocktails and thoughtful mocktails (non-alcoholic cocktails.) Those are just the items on the menu but there are many other things offered at the bar. Working with sustainability in mind Hayden tries to use as much as he can in different ways. "We take the scraps from syrups to make powders for garnishing; using the left over berries that are used to infuse spirits we make alcoholic gelato and serve it as a dessert; using the pulp from juicing pineapples we make basil salted pineapple chips for a tiki drink. All the aspects are taken into account when thinking about what goes with our cocktails and how we can utilize everything." One of the newest concepts that Hayden has been working on lately is modernist style cocktails. Most recently you'll find a Mezcal – Green Chili cocktail set as an aspic with smoked chicken heart, eucalyptus - avocado and tomato liqueur granita, house cilantro lime amaro meringue, garnished with coriander flower and mini chili's; this cocktail you eat with a spoon. As time moves on it becomes harder for Hayden to classify the style and setting for the bar at Bronze Quail. "Over the first year of taking over the beverage program to say - I've learned a lot, would be an understatement. In my heart there is no limit to creating and progressing here, the limitations we have are only set by ourselves and our own creativity. When guest's come to the bar at the Bronze Quail, I want them to forget about why or how they came to find themselves in their seat. When they take a sip or a bite I want them to stop thinking about the outside world and try to find the layers that have been set before them. On my most hopeful days I'm able to offer something that has never been tried or tasted in that fashion. Those are the moments that keep me moving forward and those are the moments that give us the courage to try new and exciting things."
Tony Nguyen, Line Cook-Pastry Cook
Carlos Alvarez, Line Cook
Yojhan Pinzon, Line Cook
Gilbert Disoto, Bartender
Alexandra Chen, FOH
Jesse Costa, FOH
Birute Mikuleviciute, FOH
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