Born in San Francisco and raised in Sonoma County, Chef Mark Liberman had a fertile food foundation—thanks in part to his farm-to-table environs and his Colombian mother and Polish-Jewish father, began cooking at a young age. To make his growing passion for food into a career, Liberman headed to the Culinary Institute of America in Hyde Park, New York.
After graduating, Liberman staged for four months in France working at the two-star Carre des Feuillantes. He then returned to Northern California, continuing to stage and work at such restaurants as Auberge du Soleil, Aqua, La Folie and Charles Nob Hill.
In 2005, Liberman moved to Las Vegas, where he worked as a saucier for Daniel Boulud Brasserie and then as chef de partie at MGM Grand’s L’Atelier de Joël Robuchon. In early 2007, he returned to San Francisco to take the position as chef de cuisine at Michelin-starred La Folie, where he worked closely with Chef Roland Passot. The next year, Liberman partnered with his brother, opening Forte, a contemporary Italian concept, located in West Palm Beach, Florida.
In 2010, he was invited to New York to participate in the Bocuse d’Or, where he placed among the top 10 finalists. And back in San Francisco, he joined forces with restaurateur Matt Semmelhack to collaborate on the opening of AQ. He was the executive chef of Mercer Restaurant Group, overseeing the opening Bon Marche Brasserie in the winter of 2015 and opened Fenix in May of 2016 focusing on Mexican food. In 2016, he formed ML Restaurant Group LLC and began work on his first solo project, MÄGO.