Mark Pettyjohn
Executive Chef
Chef Pettyjohn started his cooking career the same way a lot of great chefs do: by accident. For Mark Pettyjohn, it started in high school with a part time job with the sole intent to save money for a car (a Monte Carlo, as it turned out). He excelled as a line cook, and was able to create specials and learn costing from his superiors. After a stint in the front of the house and an extremely cold winter, Chef Mark decided it was time to get serious about his career, get out of the cold and attend culinary school. New England Culinary Institute in Montpelier, Vermont was a good choice for Chef, as its hands-on style of teaching fit his high energy personality. After Culinary School and one season in Florida at the PGA National Resort & Spa, Mark traveled across the country to Napa Valley, embracing California Wine Country Cuisine at the Restaurant at Meadowood and working his way up to sous chef at the Generals Daughter in Sonoma. After three years at the Generals Daughter, Mark moved to San Francisco where he worked for the highly acclaimed Aqua and Restaurant Anzu in the Hotel Nikko. As sous chef at Michelin-starred Aqua, Mark learned refinement and a heightened level of creativity. As chef de cuisine at Restaurant Anzu in the Hotel Nikko, Mark applied local & seasonal ingredients to this Pacific influenced steak house. After four years at Restaurant Anzu, Chef Mark moved to Southern California to work for the highly respected Jonathan Club in Downtown Los Angeles. Missing the feeling of Northern California, Mark took a position with the well-known Firehouse Restaurant in Sacramento before coming to California Cafe. As Executive Chef at California Cafe Palo Alto, Chef Pettyjohn brings with him to a wide range of experience and a passion to create innovative seasonal cuisine. When he’s not working he enjoys spending time outdoors kayaking, hiking and biking.