Mark Gaier and Clark Frasier, Executive Chefs/Owners, M.C. Spiedo

FOODSERVICE EAST PRESENTS
May 2014
SECRETS OF SUCCESS
An ongoing series of
interviews with
chefs, restaurateurs
and foodservice
operators, Secrets of
Success looks at the
paths taken to
professional
recognition and
acclaim.
Mark Gaier and Clark Frasier
Executive Chefs/Owners, M.C. Spiedo, Boston, MA
By Foodservice East
Known to the industry as “Mark and Clark,” these chefs have been at the forefront of the sustainability
moving for many years, founding Arrows in Ogunquit, ME where they became known for fresh, local,
organic and beautifully prepared/presented food. Today, they are moving into a new world, opening an
Italian Renaissance-inspired concept in Boston’s Renaissance Waterfront Hotel.
SECRETS OF SUCCESS May 2014
FOODSERVICE EAST
SECRETS OF SUCCESS
FSE: How did you come to do this restaurant?
MARK AND CLARK: The Marriott first approached
us to do Summer Winter. It seemed like a great way to
test the water in terms of working with a big
corporation. The ownership was very supportive and
we were able to create a great restaurant there. We
found that we enjoyed working with the Marriott team
and I think that they found we were good partners, so
when the need for a new restaurant arose at the
Renaissance they contacted us again. We were excited
by the opportunity to craft a concept that was a dream
of ours for many years and hope and plan to expand
the M.C. brand. We believe that most of what’s ahead
will be in hotels.
FSE: How did M.C. Spiedo come about as a
concept?
MARK AND CLARK: We wanted to create a number
of highly personal restaurants in the M.C. style – that is
to say, straightforward but interesting food served by
professionals in a comfortable and fun atmosphere.
FSE: How did it feel to decide to put Arrows on
the market?
MARK AND CLARK: Arrows is a little like our first
child; after a certain point, it's time for that child to go
off to college! One loves them, but it's time for a new
phase in everyone's life. And we are excited by our new
M.C. Adventure.
FSE: M.C. Spiedo creates your interpretation
of Italian Renaissance food – how did the
concept come about?
MARK AND CLARK: For years we have been
holding historic dinners at Arrows. We love food
history, we love to travel and we love Italy, so when the
folks at the Renaissance hotel approached us we said,
"boy do we have an idea for you!"
FSE: What’s the next big thing for you?
MARK AND CLARK: We think the next big thing
will be when we as a culture stop seeing "local and
sustainable" as a fad but embrace it as part of our
everyday life. I look forward to the day when Chefs do
not feel compelled to list the origin of every ingredient,
because it will be assumed that they are local and
sustainable!
FSE: What is the ‘secret’ of your success?
MARK AND CLARK: The secret of our success is a
great partnership with a clear shared vision of what we
want to do.
FSE: What led to the closing of Summer
Winter?
MARK AND CLARK: The hotel in which Summer
Winter operated was sold and the new owners brought
in a new management company. Despite doing quite
well throughout the economic downturn, the new
management wanted to go in a far different direction.
FSE: What’s the difference between doing your
own thing and operating in a corporate/hotel
environment?
MARK AND CLARK: Independent ventures give you
just that, more independence. But working with hotels
creates capital opportunities that the small independent
doesn't normally have.
FSE: What lies ahead for you?
MARK & CLARK: In five to ten years Mark and I still
see pushes being very active in the restaurant industry,
consulting, and writing. We might do a lot more
traveling too!
FSE: What types of food/beverages do you
enjoy the most?
MARK AND CLARK: We love all types of cuisine but
especially Italian wines and food we adore, as well as
the cooking of China and Thailand.
FSE: Many chefs like to get out of the kitchen
at the end of a long day, Do you cook at home
and if so, what’s in your ‘fridge?’
MARK AND CLARK: We love to cook at home. Last
night we had Korean chili and lemon grass chicken,
Cilantro-like dipping sauce, chilled tofu with fermented
black beans, green beans and mushrooms in soy, and
Jasmine rice. Condiments? Asian chile pastes, pickles
and olives!