Mark Gould was born in 1965 and graduated from Johnson & Wales College. He apprenticed at Le Gourmand in Lyon, France, the Hotel Uplandia in Uppsala, Sweden, and at Great Chef Roger Vergé’s Chefs de France in Florida’s Epcot Center. In 1998, at the age of 23, he was the executive sous chef at the 95th, atop the John Hancock Center in Chicago.
In 1992, he was hired as executive chef by Aramark to run their Atwater’s Restaurant atop one of Portland, Oregon’s high rise towers. In 1994, the Great Chefs television crew showed up to tape Chef Gould for the Discovery Channel’s Great Chefs – Great Cities series.
Then in 1996, Bill Kimpton lured Chef Mark to develop and run a new restaurant in Portland called Red Star Tavern & Roasthouse. In 1998, Chef Mark Gould decided to hang up his apron and join Ken Wright cellars as vineyard manager, including their Oak Springs farm in Carlton, Oregon where he has spent the past 18 years.
Seared Rockfish with Late Summer Beans, Tomatoes, Lemon, and Tarragon
Serving: 4 Print Seared Rockfish with Late Summer Beans, Tomatoes, Lemon, and Tarragon By Great Chefs November 9, 2015 This simple dish combines blanched vegetables tossed in lemon vinaigrette with sauteed fish and an accent of cold tomato sauce. It’s Mediterranean roots are evident: there’s even a separate recipe for preserved lemons, characteristic of Mediterranean […]
Crusted Halibut on Green Lentils
Serving: 4 Print Crusted Halibut on Green Lentils By Great Chefs October 4, 2015 Halibut fillets topped with herbs are served with a lentil ragout flavored with a bit of orange zest, coriander, and cumin. Sauteed mushrooms surround the fish; a rich sauce based on red Zinfandel and herbs accents the dish. Substitute any firm-fleshed […]
Grilled Quail and Black Mission Figs with Endive and Pinot Noir Verjus
Serving: 4 Print Grilled Quail and Black Mission Figs with Endive and Pinot Noir Verjus By Great Chefs September 28, 2015 Verjus is the acid juice extracted from large unripened grapes, in this case Pinot Noir grapes; the directions below will tell you how to make your own. It takes several days, so you’ll need […]