Mark Sullivan

With a decorated career that spans more than three decades, Mark currently oversees the cuisine for Bacchus’ seven restaurants, including Michelin-starred Spruce and The Village Pub. Mark began his career cooking in Southern France and Northern Spain, most notably at the Michelin-starred Chez Brunel and the celebrated Chez Madie. The experience was transformative, instilling in him a dedication to ingredients and a diligent work ethic.

Upon returning to San Francisco, Mark held chef positions at a number of highly regarded restaurants, including the Slow Club, 42-Degrees, and PlumpJack Cafe. While this time, he met Tim Stannard, and with a shared vision for a fine-dining establishment offering Mediterranean-inspired California cuisine, the duo launched The Village Pub in Woodside in 2001. The accolades soon followed: Food & Wine magazine heralded Mark as one of America’s Best New Chefs; The Village Pub was honored as a Best New Restaurant by the James Beard Foundation; and the Michelin Guide has awarded it one star for 13 consecutive years.

Since opening Spruce—which was recognized as one of Esquire magazine’s Best New Restaurants in 2008 and earned a Michelin star a year later—Mark and Tim’s successful partnership has continued with additional restaurant projects in the Bay Area, Los Angeles, and Park City, Utah.