a restaurant. A famous Washington, D.C. restaurateur advised him, however, to learn about the back of the house first. “So I took a job in the back of the house and I never left,” says Stark.
Stark graduated as co-valedictorian from the Culinary Institute of America in Hyde Park, N.Y. His culinary career began in the nation’s capitol, working as a pastry cook at the Four Seasons Hotel. He apprenticed at the acclaimed Maison Blanche restaurant under Chef Pierre Chambrin, who later went on to be White House Chef during the Reagan administration. He also worked in D.C. at the esteemed City Club of Washington.
Moving cross-country to Seattle, Wash., he become executive chef at the Bellevue Club in Seattle, where he oversaw two restaurants and five private dining rooms from 1989 to 1995. He then spent several years as a regional chef for the California Café Restaurant Group and as a corporate chef for Gordon Biersch Brewery Restaurants.
Deciding to move to Sonoma County, Stark and his wife Terri opened Willi’s Wine Bar in Santa Rosa in 2002. “We have always loved Sonoma County,” he says. “It is as close to living in Europe as a chef can get living in the United States.” Stark says his culinary style has been influenced by mastery of the basics and an immense appreciation and respect for classic cuisine and techniques coupled with the ethnic flavors that he finds ever-exciting. He believes that great food, great fun and a great location are all that are needed to have a successful restaurant. The menu at Willi’s Wine Bar aptly reflects his philosophy, with a global melding of inventive Asian, Mediterranean, French and Californian small plates.
Rave reviews have followed. Josh Sens wrote in Bon Appétit magazine: “Mark Stark keeps things fresh by dressing up his food with international flair…using ingredients from his wine-country surrounds.” San Francisco Chronicle restaurant reviewer Michael Bauer chose Willi’s Wine Bar as one of the top 100 Bay Area restaurants of 2009. Said Bauer, “Willi’s is unique and you’ll want to return to try everything on the menu.”
A year later, the couple opened Willi’s Seafood & Raw Bar in 2003 and Monti’s Rotisserie in 2004. Stark Reality Restaurants was launched in January 2006, with 150 employees — 17 are managers who have been promoted from within. In January 2008, Stark’s Steakhouse opened — a classic American steakhouse in historic Old Railroad Square in Santa Rosa. Said the San Francisco Chronicle’s Michael Bauer of Stark’s Steakhouse, “The worth of any steakhouse is determined by the product: Show me the beef. That’s where Stark’s shines. These are among the best steaks I’ve had in the Bay Area.”
Stark believes in strengthening the community from the inside out by supporting local nonprofits, sourcing ingredients from local producers and working with employees to help each reach his or her potential.
Mark Stark was born in Orange County, Calif. and raised in Solomon’s Island, Md. along the Chesapeake Bay. He and Terri live in Santa Rosa with their daughter.
Moroccan Style Lamb Chops 
Serves 4
By Chef Mark Stark of Stark Reality Restaurants
Mark Stark is known for his bold interpretations of international flavors. This dish, served in various guises at Willi’s Wine Bar and Stark’s Steakhouse, is no exception. Don’t let the number of ingredients scare you off. The dish comes together easily and can be prepared ahead of time with the exception of grilling the lamb chops. Be sure to give yourself enough time to marinate the meat for maximum flavor.
8 each double cut (two ribs per chop) lamb chops
MINT CHUTNEY
1 cup mint leaves
6 each scallion — chopped
3 tablespoons parsley leaves — chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon curry powder
1 tablespoon lemon juice
1 each garlic clove — chopped
1/2 cup olive oil
MOROCCAN BBQ SAUCE
1 1/4 cups honey
1/2 cup Rice wine vinegar
1/2 cup ketchup
1/2 cup soy sauce
3/4 cup lemon juice
1 each cinnamon stick — broken up
2 each star anise
2 each garlic cloves — smashed
1 1/2 teaspoons cardamom seeds
1/2 teaspoon chili flakes
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons dried lavender
1/2 teaspoon fresh ginger — chopped
1/2 teaspoon whole cloves
1/2 bunch cilantro
1/2 teaspoon salt
ORANGE SCENTED COUSCOUS SALAD
2 cups couscous
1 cup orange juice
1 cup water
2 tablespoons extra virgin olive oil
1/2 cup golden raisins
1/4 cup toasted slivered almonds
1 bunch scallion — sliced
For the marinade:
Place all the ingredients in a blender with the olive oil and puree until smooth
Toss the lamb chops with just enough mint chutney to coat and marinate, refrigerated, for four hours or over night. Save the remainder of the mint chutney to use later.
For the Moroccan BBQ sauce:
Place all the ingredients in a saucepot and simmer on medium heat until the sauce is reduced to the consistency of a light glaze
Strain and cool.
For the couscous salad:
Place the dry couscous in a bowl and add the olive oil. Mix the couscous until it is coated with the oil. Bring the orange juice and the water to a boil. Season the liquid with salt and pepper. Pour the hot liquid over the couscous and add the raisins then stir once. Cover with plastic wrap and let sit until the couscous absorbs all liquid. Remove the plastic and fluff the couscous. Check the seasoning and adjust if necessary.
To finish the dish:
Season the lamb chops with salt and pepper and grill to desired doneness over a medium hot grill, or sear them in a hot pan on both sides and finish in a preheated 350˚ F oven.
While the chops are cooking, toss the toasted almonds and sliced scallions into the couscous, add a little fresh orange juice and more extra virgin olive oil to the salad if it seems dry.
Place the couscous salad in the center of a serving platter.
Arrange the chops around the couscous and drizzle with the Moroccan BBQ sauce and the remainder of the mint chutney
Any left over BBQ sauce may be kept in the refrigerator for 1 month.
Wine Recommendation by Stark’s Steakhouse GM Chris Wisner: Grey Stack “Marie’s Block” Syrah, Bennett Valley 2006
Chris Wisner likes to pair a nice syrah with lamb chops. He feels this one is an especially good choice because the structure, acid & fruit match up nicely with the Moroccan BBQ Sauce.
