As a first-time Executive Club Chef, Mark Gold of Wilshire Country Club is eager to learn more about the industry.
Chef’s Thoughts is sponsored by barillafs.com.
Mark Gold is the Executive Chef of Wilshire Country Club in Los Angeles, Calif. Earlier in his career, Gold ran Beverly Boulevard’s Eva—named for his beloved grandmother—and then cooked at Chez Soi in Manhattan Beach. Most recently, he was Executive Chef of Salt inside LA’s Marina del Rey Hotel.
- You’d be surprised to learn that I am 56 years old.
- If I could trade places with one chef it would be grandmother eva, who was my inspiration.
- One of my most memorable meals was in Pudong, China at a restaurant called jade on 36.
- My go-to drink is reserva familia jose cuevo tequila, with a big ice cube.
- My last meal would be pizza, of course.
- My worst culinary creation was daikon-wrapped mahi with a ginger risotto.
- If I could change one thing about my club it would be updating the kitchen.
- My favorite junk food is glazed donuts.
- If I wasn’t a chef, I’d love to be a pilot.
- I knew I wanted to be a chef when I ate overcooked risotto at a restaurant in SF.
- You’ll never see truffle oil on the menu at my club because it makes me sick.
- The most ridiculous member or guest request I’ve ever had was split and marry 3 different entrees for 4 people.
- I love being a club chef because I love making people happy.
- When I’m not in the kitchen, I’m with my family hiking, bike riding or eating.
- My biggest mistake when I first started as a chef was being too cocky. No one listened to me.
- I cook lasagna at home, but I’d never cook it at the club.
- If I could have dinner with one person, dead or alive, it would be my dad.
- My favorite celebrity chef is Juan Arzak because he is humbled, disciplined in his approach to cooking and brilliant.
- The most important thing in my kitchen is my team.
- I want to learn more about being a club chef because this is my first club gig—and I love it.
- My favorite ingredient is butter. Truffle oil is the most overrated ingredient. Real soy sauce is the most undervalued ingredient. I detest truffle oil, again, and I can’t live without Maldon salt.
- I don’t like to brag, but I make a killer fried chicken sandwich.
- My favorite cookbook is Michel Bras.
- My favorite kitchen hack is my 4 inch $8 serrated knife.
- I am motivated and inspired by my team.
- The hardest service of my career was at patina.
- The most popular item on my menu based on sales is fried chicken.
- Loyalty is the most important quality in a sous chef.