A third generation San Franciscan of restaurateurs (his father ran Townsend's, a former landmark eatery founded by his great grandfather in 1856), Franz is the first born son of California Cuisine. His cooking style embodies an innovative blending of traditions, styles & cultures.
In 1980 Franz opened the Santa Fe Bar & Grill, with Jeremiah Tower where he quickly became Chef. In 1984 Mark went on to open the now legendary Stars Restaurant. It was Executive Chef Franz who kept this top grossing, award winning restaurant running smoothly for over a decade. He continued to create an ever-changing menu of fascinating dishes that brought acclaim worldwide, from customers, colleagues & critics alike.
In 1990 Franz started earning awards in his own right. He was highlighted by the San Francisco Chronicle as the "man to watch in the 90's" and "Chef of the year" in 1991 by San Francisco Focus Magazine.
Realizing the demand for a good seafood restaurant in San Francisco, Mark along with designer Pat Kuleto formed the partnership that made Farallon. Chef Franz has developed a menu style he calls "coastal cuisine". The seasonal and diverse menu changes daily, capitalizing on all the Bay Area and the World has to offer. His diners are able to enjoy sophisticated preparations of the finest seafood from around the globe. To Mark's credit, he has surrounded himself with a highly dynamic culinary team, needed to support his creativity. Their goal is to deliver straightforward, clean and elegant food.
Since the opening of Farallon in June 1997, Chef Mark Franz has received a number of well-deserved accolades. Most impressive was Farallon's nomination for "Best New Restaurant" by the prestigious James Beard Foundation. Other industry veterans and food critics have been just as generous with their praise. San Francisco Chronicle food critic, Michael Bauer, writes, "clearly Farallon is a runaway success and it's sure to remain on the list of 'must visits' for years to come. Bill Citara of the San Francisco Examiner applauds the menu as "lusty and opulent, dazzling the palate."
Whether running the restaurant on a daily basis, crafting an intimate private dinner party or conducting a special event for thousands, the results are always spectacular under Franz's capable direction. He continues to participate in trade and charity events and generously devotes his time to many causes such as the March of Dimes, Bay Keepers, Marine Mammal Center, The Gay & Lesbian Film Festival, Mo's Kitchen at Glide Memorial Church, Meals on Wheels and many, many more.