Chef Mark Lieberman

Raised in Sonoma County, Chef Mark Liberman began apprenticing in kitchens at a very young age. Since then, he has spent his time cooking under some of the greatest chefs in the United States. Mark is a graduate of the Culinary Institute of America. He has worked around the country, as well as having performed stages in restaurants in France, such as the two-Michelin starred Carre Des Feuillantes in Paris. Mark launched his career once he arrived in Las Vegas, where he opened DB Brasserie at Wynn Resort with Daniel Boulud as Chef de Partie, and then went on to open L’Atelier de Jo´l Robuchon at the MGM Grand as Sous Chef. Mark was also the Chef d’Cuisine of Piero Salvaggio’s Valentino at the Venetian before he left for San Francisco. While in San Francisco, Mark held the position of Chef d’Cuisine at the renowned four-star La Folie under Chef Roland Passot. He has since left to take the over helm in the kitchen at Fort.