I’ve known Mark Carter a long time.  He was fortunate to have worked as a pastry chef at L’Ermitage with Chef Jean Bertranou along with John Sedlar, Roy Yamaguchi, Ken Frank, and the first woman to crack the glass ceiling, pastry chef Olivia Erschen. The kitchen at L’Ermitage was one of the first opportunities for American-born cooks to learn the craft in a serious kitchen.  After L’Ermitage, Mark was the pastry chef at the Biltmore Hotel, had a successful run as a restaurateur with his wife, Stephanie, at Duplex on Hillhurst  in Los Feliz.  Mark and Stephanie moved to Northern California where he opened Carter Doughnuts and Onyx Baking Company.  He then went to work for a wine company and as an art consultant.

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