Mark Estee’s Story
By Matthew Kruse
Some people have a natural drive to do something amazing. Chef Mark Estee is one of those people. With over 27 years in the restaurant business, he isn’t just a chef — he’s a leader in Northern Nevada’s food scene. He focuses on using local ingredients, supporting small farms, and inspiring other chefs. His work has changed how people in the region think about food. Estee’s journey goes beyond cooking. He has built businesses, faced challenges, and remained committed to his belief that food connects people to their communities.
“I came to be a business person by necessity. When you want to own a restaurant, the fun part is cooking. The hard part is running a business.”
After graduating from Johnson & Wales University’s College of Culinary Arts, Estee started his career in Boston before moving to Lake Tahoe. While working at the Hyatt’s Lone Eagle Grill, he learned the importance of using organic and locally sourced ingredients. In 2002, he took a big risk and opened his first restaurant, Moody’s, in Truckee, California. His goal was to serve fresh, local food and help people appreciate where their meals come from.
Since then, he has opened several restaurants in Northern Nevada, including Liberty Food & Wine Exchange, Overland Restaurant & Pub, Great Basin Brewing Co., and Cucina Lupo. He also created the Reno Local Food Group, a collection of restaurants that focus on sustainability and high-quality ingredients.
Beyond running restaurants, Estee mentors other chefs and restaurant owners. He teaches them how to build successful businesses while staying committed to sustainable practices. In his written manifesto, he shares his philosophy to help others in the food industry create a better future.
Of course, his journey hasn’t been perfect. In 2014, he started a project called Reno Provisions, which unfortunately didn’t work out and had to close. But instead of giving up, Estee saw it as a learning experience. “I came to be a business person by necessity,” he said. “When you want to own a restaurant, the fun part is cooking. The hard part is running a business.” This challenge made him stronger and helped him grow as an entrepreneur.
Estee’s influence goes beyond Nevada. He starred in Undercover Chef on the Food Network, where he used his experience to help struggling restaurants improve. His ability to combine business skills with creativity has made him a respected leader in the food industry.
Even after all his success, he still works hard every day to make sure his restaurants serve fresh, responsibly sourced meals. His passion and dedication to the community show that believing in something and putting in the effort can make a lasting impact.
Whether in food, business, or another field, making a difference requires effort and a willingness to push forward. So, what’s your passion? Whatever it is, take a lesson from Estee: believe in yourself, get started, put in the work, and turn up the heat on your dreams!
