Liam and Executive Chef Mark Dommen (Photo credit: Foodie Chap/Liam Mayclem)

A Taste & Tribute To Chef Mark Dommen of One Market Restaurant

Liam Mayclem
November 20, 2019 - 1:18 pm

SAN FRANCISCO (KCBS RADIO) — Executive Chef Mark Dommen is a unique talent who has spent more than 20 years in the kitchen.

After years of classical training with some of the world's most eminent culinary masters, Dommen transitioned to the helm of One Market® Restaurant in 2004, and his penchant for utilizing seasonal ingredients in inventive, unexpected ways continues to influence the San Francisco culinary scene. 

His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 "Rising Star" and the restaurant has held a consistent presence on the Chronicle's "Top 100" restaurant list.

Dommen's contemporary, seasonal American fare developed through his work in some of the world's most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen's mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café.

By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia's Kitchen in Napa Valley where we first met, as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine's "Best New Restaurants."

Some of Dommen's favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over applewood chips. His perfect pie rivals any pie I have ever eaten this crust, flavorful & yummy. He lives in Napa with his wife and two daughters and enjoys skiing, golf, and fishing in his spare time.

Chef Dommen will join a dozen other San Francisco Chefs at Friday's "Taste & Tribute" for Tibetan Aid held at The Four Seasons.

He shared a delish recipe currently on the new One Market fall menu. Visit the restaurant over the holidays for a bangin' business lunch, happy hour or dinner. Enjoy the Octopus recipe too and my tasty talk with one of San Francisco's top chefs - Mark Dommen.

Cheers, Liam!


Chef Mark Dommen's Grilled Octopus with Smoked Butter, Bean Puree and Chimichurri Sauce (Photo credit: Foodie Chap/Liam Mayclem)

Grilled Octopus with Smoked Butter 
Bean Puree and Chimichurri Sauce

Mark Dommen – Chef/Partner
Serves: 6-8



  • 1, 2-4 pound octopus, cooked tender
  • 2 cup cooked butter beans
  •  ¼ cup lemon juice
  • sea salt
  • fresh ground pepper
  • cayenne pepper
  • 1 fresno chili, thinly sliced
  • 24 oil cured olives, pits removed
  • 1 cup extra virgin olive oil, arbequina, plus extra for drizzling 
  • 1 tablespoon champagne vinegar
  • 1 tablespoon shallots, minced
  • 2 cloves garlic, minced
  • ½ roasted red bell pepper, peeled and finely diced
  • ½ teaspoon chili flake
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
  • 1-2 teaspoons lime juice
  • Micro parley to garnish
  • Micro cilantro to garnish


  • Portion the octopus by cutting between the legs.  This should yield between 6-8 portions depending on how large the octopus is.  
  • For the butter bean puree, take the cooked butter beans, reserve the cooking liquid, and place them into a smoker and smoke for 2 hours.  We use oak in our smoker but feel free to experiment with other woods.  When the beans are smoked place them in a blend with some of the cooking liquid and ½ cup olive oil and blend until smooth.  Season to taste with salt, cayenne pepper, and lemon juice.  Check the consistency and if the mixture is too thick add a little more cooking liquid until you have a nice smooth puree.  Keep warm.
  • For the chimichurri, in a small saucepan, heat ¼ cup of olive oil add the minced shallots and sweat for a minute.  Add the minced garlic and sweat for another minute and add the finely diced roasted red pepper.  Remove from the heat and add the champagne vinegar and season with salt and pepper.  Right before serving add the shallot garlic mixture to a mixing bowl and add the chopped herbs, lime juice, and chili flake.  Stir to combine and check the seasoning one more time, adjust if necessary.    
  • Season the octopus with salt and pepper.  Place on the grill and cook until the octopus starts to get a nice sear on it.  Turn it over and cook again until it obtains a nice sear.  When the octopus has been grilled remove from the grill and keep warm.
  • To plate, place some smoked butter bean puree on six plates.   I like to make quenelles but feel free to present it in a creative way.  Next, place the grilled octopus on top of the puree and spoon some chimichurri around the plate.  Garnish with sliced fresno chilies, oil-cured olives, micro cilantro, and parsley.  If the microgreens are not available use some leaves from mature herbs to garnish.  Finally, drizzle with some extra virgin olive oil.
One Market Restaurant
1 Market Street, San Francisco, CA 94105
(415) 777-5577