Chef Mark Mendez
Mark Mendez, executive chef of Carnivale restaurant in Chicago, is of Puerto Rican descent and has appreciated and enjoyed Latin food from a young age. While attending culinary school in 1993, Mendez further learned to develop his craft at Spiaggia on Michigan Ave. in Chicago. He then headed to Patria in New York, studying alongside famous chef and author Douglas Rodriguez. It was while working at Patria that Mendez fully realized his enthusiasm for Latin cuisine. After one year at Patria, Mendez made his way back to his hometown, Chicago, creating dishes at Harvest on Huron, Spruce, Twelve 12 and Jerry Kleiner's Gioco.
At Carnivale, the menu is bold and colorful, mirroring the venue's playful décor. In addition to creating and updating the menu, Mendez manages a staff of more than 50, which he trains, motivates and inspires daily. Through all his responsibilities at Carnivale, he is guided by his entrepreneurial spirit and raw talent. Mendez's food is the heart of Carnivale and the buzz of Chicago.
Featured Recipes
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.
