The Ayres family is thrilled to welcome Mark L. Bolton as the newest Executive Chef of Le Chateau Restaurant, located at the Ayres Hotel & Suites in Costa Mesa, California. Le Chateau Restaurant is locally known as a hidden gem in the highly trafficked Costa Mesa/Newport Beach area, and Chef Mark brings his well bred culinary expertise to the restaurant to make it shine that much brighter.
Chef Mark’s training comes from only the best as he was trained by the first American born Master Chef, Marvin Slaughter CEC, in the Culinary Arts Program at the California Regional Occupational Program. Chef Mark began his training at the very tender age of 17 and, after only 3 months, was placed into a formal culinary apprenticeship by Chef Marvin at the Westin South Coast Plaza Hotel in Costa Mesa, CA. During the three year apprenticeship, Mark won many awards at various culinary competitions and was voted Apprentice of the Year by the Chef’s D’Cuisine Association in Los Angeles, CA. Chef Mark eventually graduated from the culinary apprenticeship in 1984 with a degree as a Certified Journeyman Chef.
|Le Chateau at Ayres Hotel & Suites Costa Mesa|
After his apprenticeship and subsequent graduation, Mark went on to work for the restaurants Ambrosia, Le Premier, Golden Truffle, and The Magic Island. Then, in 1989, he decided to try his hand in the ever difficult catering industry at The Turnip Rose Elite Catering in Orange, California. The Turnip Rose, voted #1 in the “Best Of” issue of Orange County Magazine three years straight, is considered one of the most prestigious and high end wedding caterers in the Orange County area. Chef Mark’s skill in the kitchen quickly led to Chef Mark being named Executive Chef of the Turnip Rose in 1993.
In November of 2010 Chef Mark joined the Ayres family as Executive Chef of Le Chateau and is currently earning rave reviews in well established periodicals, such as The Orange County Register, for his mouth-watering rendition of the Monte Cristo sandwich among other delicious fare. Chef Mark hopes to work with the company to build more hotels, kitchens, and food service operations and plans on a long, fulfilling stay with the rapidly growing hotel chain.
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