Marc A. Mora, Levy Restaurants Executive Chef, Mammoth Mountain, CA
A believer in the simple truth of ‘the fresher, the better’, you’ll find a hydroponic herb garden in Marc’s kitchen so fresh herbs are always near. With a keen eye for every detail, Marc believes in creating exceptional experiences for each guest at every turn through incredible food, creative menus and of course the warmest hospitality. His collaborative style combined with a finely tuned business savvy makes Marc a key valuable asset both in and out of the kitchen.
“When we were looking to upgrade our meats program, we looked at Sierra and their wide range of products and sources. We have enjoyed their flexibility in tailoring a program to our various restaurants and food service locations.”
Aaron Field, Midtown Eats in Downtown Reno, NV
Thanks Aaron for our new home page photo feature! Aaron prepared Sushi Grade Tuna purchased from Sierra Meat & Seafood and sent us a snap shot of his beautiful presentation. We are proud to supply Midtown Eats with all their meat & seafood needs. We encourage you to head over to Midtown Eats and check out their fabulous brunch, lunch and dinner menus!
Mark Estee, Campo in Downtown Reno, NV
Equally comfortable picking his favorite produce at the family farm of his friend Gary Romano or cooking up meals for celebrities like Sir Paul McCartney, Mark Estee’s culinary career has been driven by a deep love for the authentic ingredients that create true connections between land, farmer, food and diner.
Estee’s relentless enthusiasm and renowned passion has landed him prestigious guest chef appearances at the James Beard House in New York City, the 4-Diamond Awahnee Hotel in Yosemite and the world-renowned Pebble Beach and Los Angeles Food and Wine Expos.
But it is back home where Estee continues to forge new territory in his own cooking technique and his relationship with farmers, fisherman and ranchers. Adapting his own unique take on the “Whole Hog Philosophy” Estee has been digging deeper into the fuller flavors produced from using every portion of every ingredient — whether it is vegetable or animal, fish or fowl.
Owner of Moody’s Bistro and Lounge and Burger Me! Truckee and Reno, Estee has opened a new downtown Reno restaurant Campo on the city’s riverfront. At Campo, Estee has built a menu inspired by rural Italian climates where fresh oils, hand-pressed pasta, catch-of-the-day seafood, and earthy pizzas highlight the connections between the dinner table and the land.
Estee’s resume runs deep with stages in some of the world’s best kitchens. Taking lessons learned from some of the nation’s most iconic chefs, Estee returned to his Reno-Tahoe-Truckee restaurants and built one of the most authentic local food systems in the region. Local fisherman delivered fresh-caught Pacific salmon to the kitchens, and the kitchen raised its own pigs and lambs to keep his tables supplied with flavorful, unique and local products.
Estee’s restaurants have been featured on the Food Network, and written up in publications across the nation, where critics have called his food “close-our-eyes-and-moan good.”
“Sierra Meat and Seafood offers the best quality products, from the most basic to any specialty item that I can dream up for them.
The service at Sierra Meat and Seafood is the key to their success. They stand behind their products and the knowledgeable sales staff help me save money and get the best possible product to the plate
Sierra Meat and Seafood is local in every sense: the people, the products and being a part of the business community
Sierra Meat and Seafood takes the time to answer my questions, they allow me to visit the plant and will work with the ranchers I know. It is not all about money, they are constantly open to doing business the way that makes me satisfied”