Chef Mark Tarbell
At the age of 18 Chef Mark Tarbell completed a culinary apprenticeship at the Sonesta Hotel in Amsterdam, Holland before studying in Paris at the l'Academie du Vin and earning a Grande Diplôme d'Etude Culinaire from Ecole du Cuisine La Varenne. After stagieres (apprenticeships) at Michelin one-star Michel Pasquet and Willy’s Wine Bar in Paris, Mark followed his earliest dream (to open a wine bar) by working as Sous Chef at Vintage Wine Bar and Restaurant in Cambridge MA. At the same time he taught courses on French wine at the International Wine School in Cambridge and at the University of New Hampshire. He also worked at Wildflower Bakery in Boston before moving to Utah and to the front of the house as a manager at the Deer Valley Resorts Café Mariposa. At 23, Mark moved to Arizona and The Boulders Resort in Carefree, where he was the youngest Food & Beverage Director of any Five Diamond property in the world.
In 1994 Mark opened Tarbell’s Restaurant, followed by Barmouche (1999-2004) and The Oven in Colorado (2004-2014). He opened The Wine Store in 2013, and The Tavern in 2014. He has been recognized with multiple awards including a two-time induction to The Arizona Hall of Culinary Fame (as Chef and as Media Master) and being nominated for “Best Chef – Southwest” by the James Beard Foundation. He and his restaurants have earned more than 50 “Best Of” city and industry awards, including a “Best Restaurant” from Food and Wine magazine.
In 2024 Mark launched a wine club, Tarbell’s Sprinkle Joy. His deep love of great wine brought this dream alive, and his knowledge on how to make great wine has catapulted him onto the wine scene. Sprinkle Joy is quickly becoming a sought-after wine that leaves wine lovers curious about what he will make next! Mark uses rare, and sometimes unheard-of grapes to make fresh, clean wine that is meant to leave the pallet dancing with delight.
Mark is also the founder of NG Hospitality, management and consulting, and sits on many local and national boards.
Charity work is something that Mark is extremely passionate about, so he also underwrites a large number of silent auction donations and charitable events. He contributes a great deal of his personal time to the community, and he is often asked to be a chairperson, consultant, judge, or committee member and helps as often as he can. He donates his services as a chef and wine connoisseur to help form live auction packages that raise significant funds for local and national charities.
