Chef Mark Marlar, Executive Chef, The Oceanaire Seafood Room
Though Mark Marlar reluctantly entered the food and beverage industry at age 15 (due to encouragement from his father), he’s turned it into a successful career. Currently the executive chef at The Oceanaire Seafood Room in Indianapolis, Mark has worked his way up from humble beginnings as a busboy.
He launched his culinary career in Colorado at the famed Broadmoor Hotel in Colorado Springs. He then trained under Dave Query, founder of Big Red F Restaurant Group, at Boulder’s Zolo Grill. Dave became a mentor to Mark, leading Mark to enroll in culinary school. Mark then became the opening sous chef at Rhumba in Boulder before making the move to Arizona. He didn’t stay long in Arizona before returning to work in the kitchen at Q’s Restaurant in Hotel Boulderado. He finally left Colorado for good in 2001 when he was recruited to join the staff as executive chef at a prominent steakhouse in Indianapolis.
In 2005, he came on board as sous chef at The Oceanaire Seafood Room. Now executive chef and operating partner, Mark focuses on sourcing quality ingredients, locally when possible, and cooking creative Pan-Asian and Italian inspired dishes. He’s helped earn the restaurant top spots in several regional and national Best Of lists.
Mark has been using The Perfect Purée products throughout most of his career in the kitchen. The Perfect Purée Strawberry Puree has remained one of his go-to standbys over the years. He praises the puree for its real fruit taste, freshness and purity. Mark says, “Because it isn’t full of added sugar or other flavors, when I open up the jar, it smells just like freshly pureed strawberries, not like candy or fruit juice full of high fructose syrup. It’s just pure fruit flavor and taste. And it’s convenient to use because you can use it as-is, incorporating it into savory dishes, desserts and cocktails.”
Mark also uses The Perfect Purée Thai Basil & Black Pepper blend on the cocktail menu to create their Thai Basil-Black Pepper Fizz.