Mark Liberman at Fénix

Bio

Mark Liberman is the chef/owner for AQ Restaurant & Bar and Fénix. After finishing the Culinary Institute of America in Hyde Park, New York he went on to work in the best restaurants in France, Northern California, and Las Vegas. He participate in the Bocuse d’Or USA semi-finals, where he placed among the top 10 finalists.

Accolades

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

My Restaurants

  • Fénix
    1077 Mission St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Mark Liberman reviews  at post.venue.name
"Pickling green walnuts from our tree, picked them 1 month ago while still very tender. Cleaned, pierced with a skewer and placed into a 5% brine for 2 weeks. They were then sun-dried for 3 days, bottled and I poured over cider vinegar, sugar, fennel seeds and coriander- see you in 4 months. #nextchapter #popup #fermentation #mago"
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Chef Mark Liberman reviews  at post.venue.name
"Snack detour for some delicious lamb kabobs grilled over charcoal and then dipped in spice mixture of cumin seed, paprika, salt and sesame. Thanks @beiyangles for bringing us here. #nextchapter #streetfood"
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Chef Mark Liberman reviews  at post.venue.name
"Started work on first batch of gochujang, (hot chilies, malt, sweet rice, sea salt & soybean) 4-6 months outside, looking forward to seeing the transformation. #nextchapter"
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Chef Mark Liberman reviews  at post.venue.name
"First night in Bangkok!! Fried chicken with crispy shallots, fern salad with shrimp, papaya salad with salted crab, sticky rice and lots of cold beer. #spicy🌶"
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From My Menu

Chef Scott Whitman reviews Seasonal menu at AQ Restaurant & Bar
$$$ | Breakfast/Brunch, | Modern, | American
SOMA
1 Review
"I appreciate chef Mark Liberman's approach to his creative seasonal menu and dining room changes. One of my favorite dishes was from the winter menu, which offered leeks and venison with eucalyptus, molasses, and granola, a wicked combination of aromas, deep flavors, and textures."
Chef Bridget Batson reviews Tartare of carrots at AQ Restaurant & Bar
$$$ | Breakfast/Brunch, | Modern, | American
SOMA
1 Review
"This dish is such a pleasant surprise; it is so flavorful. The sweet currants play off of the carrots and the salty, crunchy cashews add even more dimension. It's refreshingly simple."