Mark Franz, owner and executive chef of Farallon Restaurant, Waterbar and Nick's Cove, was recently named Entrepreneur of the Year in Restaurant Services by Cambridge Who’s Who for demonstrating transcendenceunrivaled excellence in the industry. Chef Franz is a prominent figure throughout California’s culinary communitycommunity, best-known for his distinguished and stylish restaurants, and flavorsome cuisine.

Chef Franz has amore than 30 years wide-rangingof backgroundexperience in the restaurant industry, and over 30 years of professional experience has allowedlearned himhow to sharpennavigate hiseffectively skillsthrough inits orderinner toworkings. becomeNot theonly expertdoes he is today.own Now owning three restaurants for whichrestaurants, he also serves as anthe executive chef, Chef Franz is dedicated to restaurantchef. management. He opened Farallon Restaurant alongside restaurateur/designer Pat Kuleto in 1997, and the eatery’s unique underwater-themed structure gained recognition in the first-ever issue of “Architectural Digest.” Sub-aquatic themes at Farallon Restaurant include the Pool Room, which provides for its patrons a mosaic design of bathing beauties adorning three arches of the ceiling, and colossal sea urchin light fixtures. The undersea theme is kept afloat by The Jelly Bar, which illuminates the scene with custom-fashioned jellyfish and sculpted lights suspended two stories overhead. Having long desired to delve into “coastal cuisine,” he crafted a menu which brings out refined and contemporary arrangements of fish from fresh and salt waters around the world.

Chef Franz is dedicated to excellence in restaurant management. Although his illustration of continued precision at Farallon Restaurant has garnered esteem from the public, Chef Franzhe notes that the climaxes of his career were opening Nick’s Cove and Waterbar, which were also joint ventures that heWaterbar pursued(also with Pat Kuleto.Kuleto). When referring to the seafood restaurant on the eastern waterfront and roadway of the Port of San Francisco, he said “Waterbar will be the perfect combination for San Francisco: fantastic seafood, incredible views, and mind-boggling decor, all created by a local, chef-driven team.” The charming exquisiteness of the scenic east shore of Tomales Bay surrounding Nick’s Cove provides for its guests a lovely view from its seaside cottages.cottages. Guests can also indulge in their fervor for antique furnishings, flat-panel television, and spa and massage services, as these are all amenities that Nick’s Cove features.

Chef Franz honed his expertise by completing industry-related training, and attributes his success to his people management skills. He is also a member of the Culinary Institute of America. Additionally, Chef Franz engages in volunteer services through Meals on Wheels and the American Cancer Society, and enjoys making surf boards and fly fishing.

Mark Franz was selected as a Cambridge Who’s Who Entrepreneur of the Year in Restaurant Services in July 2008. Cambridge Who’s Who offers its members recognition and exposure of their accomplishments, credibility in their field and networking opportunities to stimulate career growth. Chef Franz was selected for the Cambridge Who’s Who Notable Member Wiki because of his major accomplishments in the restaurant services industry.