Mark Gaier, Chef & Co-Owner
An Ohio native, Mark began his culinary career in Boston to study under the tutelage of Jean Wallach followed by a stint at the Whistling Oyster in Ogunquit, Maine. It was during this period that he began to hone his basic skills as a chef. After Maine, Mark moved to California where he met Clark while working with acclaimed Chef Jeremiah Tower at Stars Restaurant in San Francisco.
Clark Frasier, Chef & Co-Owner
Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant year-round. After studying Chinese language in Taiwan and Beijing, Clark joined Stars Restaurant as chef tournant. It was here that Clark met Mark and developed his acumen with Asian ingredients and flavor combinations, a sensibility that he continues to incorporate into their restaurants’ menus.
Chef Michael Sutton, Chef de Cuisine
Michael started working as a chef at the early age of 14 and fell in love with everything about the restaurant industry. He started his professional career working in hotels, his first hotel job was at the Seaport Hotel and World Trade Center Boston, followed by the Burlington Marriott. Michael attended Johnson and Wales University in Providence and majored in Culinary Arts and Hotel and Restaurant Management. While at school, he worked at several notable Providence restaurants including Gracie’s and Red Stripe. Upon graduation, Michael went back to the Burlington Marriott and opened the new restaurant Summer Winter as a lead line cook. After a short stint as the chef of the Franklin Café in the South End he fought his way into O Ya in Boston which had been just named the best new restaurant in the country by Frank Bruni of the New York Times. After O Ya, Michael worked as a corporate development chef and General Manager for Clover Food Lab. Michael is excited for the opportunity to work with Chef’s Mark and Clark again as the Chef de Cuisine here at M.C. Spiedo.