Mark Peel has been an important and dynamic part of California's culinary landscape for more than thirty years. He is the Executive Chef and Owner of Campanile in Los Angeles, which he founded with pastry chef Nancy Silverton and wine maker Manfred Krankl.

Just out of college, Mark landed a job peeling vegetables for Wolfgang Puck at Ma Maison. He eventually worked his way up to poissonier before moving to France for stints at La Tour d'Argent and Le Moulin de Mougins. In 1979, he returned to Los Angeles and began working at Michael's restaurant. From there he moved north to Alice Waters' Chez Panisse and, finally, back to Los Angeles to open the original Spago as Wolfgang Puck's chef de cuisine.  In 1989, he opened both La Brea Bakery and Campanile with business partners Nancy Silverton and Manfred Krankl. His newest project is the Tar Pit, a classic bar and restaurant featuring hand-crafted cocktails.

He has co-authored several books, including Mark Peel & Nancy Silverton At Home: Two Chefs Cook for Family and Friends and The Food of Campanile, both with former wife and ex-partner Nancy Silverton; and his most recent book, New Family Classic Dinners, with Martha Rose Shulman.

Mark has five children and is married to television host and comedienne Daphne Brogdon.