Continuing to bring notoriety to the local food culture, chef-owner and restaurateur, Mark Estee won Guy’s Grocery Games on the Food Network, bringing home $10,500 for three nonprofit organizations.
Estee will split winnings equally and distribute among the Northern Nevada Food Bank, the Green House Project and Urban Roots.
“I competed for Reno and am thrilled this platform provided an opportunity to support causes I believe in,” Estee said. “I see these organizations working tirelessly in our community and can attest to the positive impact they have had.”
The show titled “Marshmallow Madness” aired Sunday, June 22. Three rounds of challenges included a Red Light Special where chefs incorporated marshmallows into their hearty lunch, Guys Grocery List where chefs created a taco night, and a last round where the final two chefs created a family favorite out of One Ingredient Per Aisle. Estee’s mouthwatering (and risky) lamb dish paired perfectly with his speedy shopping skills, making him a competition standout.
This is the second time in four years Estee has appeared on a Guy Fieri show, both of which aired on Food Network. Estee and Fieri first met when Estee’s Burger Me! in Truckee was featured on Diners Drive-In’s and Dives. Later, Fieri ranked the Italian Stallion burger among the top 10 in the country.
Estee is driven by a love for authentic ingredients that create true connections between land, farmer, food and diner. Whether it is hand-choosing his restaurant’s produce or meat from a local farm or developing new dishes based on his “Whole Hog Philosophy,” Estee believes in building full-flavored food using every portion of every ingredient.
Estee is the current chef/owner of Campo Reno, Campo Mammoth, chez louie, Heritage, Glenbrook Club and two Burger Me! restaurants. His recent awards include Reno Gazette Journal’s Entrepreneur of the Year (large business) and Community Spirit on behalf of the Reno Chamber. Estee has also been recognized as a James Beard Semifinalist for Best Chef: West, 2013.
Estee’s reputation for supporting local farmers and food suppliers is ingrained into each restaurant concept and used as an example within the slow food movement. He is often heard asking, “Do you know where your food comes from?”
He is a staple among the food community and his business practices are recognized as progressive, thoughtful and direct.