Chef Bio
Mark Bolton, Executive Chef Chef Mark Bolton has been working in professional kitchens for over ten years but his passion for food goes back to his early childhood. Born in rural Northern California he grew up around locally grown produce and animals. He was a constant in his mother’s garden eating whatever fresh fruits and vegetable he could get his hands on. With a beginning like that it is no wonder that Chef Bolton insists on the freshest, local, and seasonal ingredients to create his diverse menu of Modern Californian Cuisine. After attending grade school and high school locally in San Diego he started his career in the culinary field at some of north San Diego counties best kitchens including the Four Season Resort Aviara. At the suggestion of one of his chefs he decide to move back to Northern California to attend the prestigious California Culinary Academy in San Francisco. While attending school he sharpened his skill by taking several jobs in the culinary field including; butcher, waiter, and line cook. Upon completion of The C.C.A Chef Mark moved to Lake Tahoe California to work at Swiss Lakewood, the oldest continually run restaurant in Lake Tahoe where he learned classic French, German, Italian, and Swiss techniques. Two years later he returned to San Diego and spent four years as the sous chef at Pacifica Del Mar before taking the position of Chef at The FleetWood.
As the Executive Chef at The FleetWood Bolton prides himself on making everything in house and from scratch. His goal is to provide people with delicious fresh food at an affordable price. The menu is innovative and eclectic mix of steak, fish, pasta, and everything in between. There is nothing that is more rewarding for him then making his diners happy. |
