Mark Gaier and Clark Frasier
Over twenty years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy still governs the restaurant today. The chefs champion Old World practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. In 2010, the prestigious James Beard Foundation named the duo as "Best Chefs in the Northeast." Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine, Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs including the CBS Early Show and NBC’s Today show.
When Mark and Clark founded Arrows in 1988, they were inspired by the European model of a simple country restaurant serving extraordinary food. Set in a restored eighteenth-century Maine farmhouse, Arrows has become known for its outstanding cuisine, flawless service, beautiful setting and award-winning wine list. There, Mark and Clark have cultivated over two acres of gardens, including an abundant greenhouse, which supply the restaurant with its handpicked produce and herbs.
Arrows has continually garnered national and international accolades, chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet.
In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views. In 2007, the chefs partnered with Marriott to bring their home-grown ethos to a new and unexpected audience with the opening of Summer Winter in Burlington, MA. Located in a suburban hotel, Summer Winter features the area’s only four-season, on-premise greenhouse, including a dedicated master gardener who tends to the living pantry, which feeds the restaurant’s seasonal and modern American menu and bar.
The inspiration for the chefs’ culinary style traces back to California, where Mark & Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark, an Ohio native, 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 followed by his move to San Francisco.
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 developed his acumen with Asian ingredients and flavor combinations, a sensibility that he continues to incorporate into their restaurants’ menus.
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