Meet our Chef

A Culinary Journey

My career as a culinarian has taken me to many interesting places and allowed me to cook for everyone from inner city children to presidents and just about anyone else you can imagine.  I went to work as a delivery boy at a local butcher shop in San Francisco at the age of 12, where the old school Italian butcher, who was an excellent cook, took me under his wing.  He would cook for family and friends who were so grateful for his cuisine that I realized this was a great way to please people and the culinary seed was planted.  After finishing high school, I enrolled at City College of San Francisco, majoring in Hotel and Restaurant Operations.  After receiving my degree, I served a formal culinary apprenticeship at the landmark Westin St.  Francis Hotel on Union Square in San Francisco.

After completing the three-year apprenticeship, I went on to accept positions of increasing responsibility with Westin Hotels and Resorts.  My travels took me to New Orleans, Millbrae California, Indianapolis Indiana, and finally Rancho Mirage.  During my tenure with Westin I received the prestigious Thurston-Dupar Award, chosen from 30,000 employees worldwide for my service to the company and the community.

After 13 years with Westin, I accepted a position at the Vintage Club in Indian Wells where I remained for 12 years.  I then spent a few seasons at the Bighorn Golf Club in Palm Desert, before accepting the Executive Chef position at Sunrise Country Club.  In my new home here, I have found the members and their guests to be friendly and inviting, and plan to spend many years here.

During the off-season I spend time in Sonoma County at the Bohemian Grove working as a private chef, and also do volunteer work at the San Francisco Boys and Girls Club Camp Mendocino.  My wife Ruth and I are blessed with two beautiful daughters and three grandchildren whom we love to spend time with.  It’s been a great and extremely satisfying journey, and to think it all began with delivering hamburgers and cold cuts.

Chef Mark Bryan
Head Chef, Sunrise Country Club