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Mark Estee Named James Beard Award Semifinalist, Best Chef in the West

Campo Reno’s chef/owner Mark Estee is a semifinalist for the prestigious James Beard Award in the category of Best Chef: West. Estee’s company for the nomination includes 19 other noted chefs from San Francisco, Los Angeles, and Las Vegas, including Top Chef Masters’ contestant John Rivera Sedlar and renowned chef-owner Corey Lee.

48_bThe James Beard Awards recognize excellence across the food industry, including chefs, restaurateurs, cookbook authors and food journalists across North America. They are considered the highest honor for food and beverage professionals.

Estee credits his continued success to his superb Campo team, including Chef Arturo Moscoso.

“Campo is dedicated to creating a food culture in Reno that rivals any large city in the U.S. and is honored to be a part of our city’s ongoing redevelopment,” said Estee. “Reno is on its way and we are proud to be an important part of the journey.”

The list will be narrowed down to finalists and winners will be announced at the James Beard Awards dinner on Friday, May 3 in the heart of New York City. Tickets are available to the public and go on sale March 18.

You can view all nominees at: http://www.jamesbeard.org/sites/default/files/static/additional/2013-jbf-semifinalists.pdf

For more information on the awards visit: http://www.jamesbeard.org/about

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About Mark Estee:

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.

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