Mark Liberman


About Mark Liberman

Born in San Francisco and raised in Sonoma County, Mark Liberman began cooking at a young age. He graduated from the Culinary Institute of America. He moved to Las Vegas, where he worked as a saucier for Daniel Boulud and then at L’Atelier de Joël Robuchon. He returned to San Francisco as chef de cuisine at La Folie. He opened AQ, Bon Marche and Fenix in San Francisco. In 2016, he formed ML Restaurant Group LLC and began work on a new project, Mägo- a new approach to fine dining and hospitality.

    • Nominee for Best New Restaurant
      James Beard Foundation
    • Three Stars
      San Francisco Chronicle

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    • Best New Restaurant
      Esquire magazine
    • Best New Restaurant
      San Francisco Bay Guardian
    • Restaurant of the Year
      Eater SF
    • ChefsFeed Winner
      One of the Best Things to Eat in SF

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