I have known Chef Mark at the Valley Country Club for many years. This landmark down in the Centennial region has been known for having excellent food and great ties to Colorado products in their menu selection.
Mark Yacovetta was recently awarded at the Denver Capitol for his award-winning dish at Colorado Ag Day 2018. His use of Colorado Lamb was incredible, and the judges agreed! This Colorado native chef, who grew up in Wheatridge, has been known not only for excellence, but creativity as well. I got the chance to chat with him about being a chef and I was very impressed by the strong Colorado focus he has in his dishes.
When Mark was 15 years old working as a busboy at and Italian restaurant, he saw how much fun the cooks and chefs were having, and at that point knew that he needed to be a part of it. Growing up in a family that cooked a lot, he gained passion for food from his folks, as well as good work ethic. Chef Joachim Schaaf of the RMCC program, and the Chef instructors at Warren Tech, had a big impact on his career and life.
Mark says, “I am a Colorado Native so I cannot even imagine living anywhere else. I like that it is getting competitive here. It keeps me motivated to keep pushing myself so that I can be in a good position and have many supporters of what I do.” Working hand-in-hand with local suppliers is a big contributor to making sure the menus stay on point. Testing out new products, staying in budget, and educating his staff keeps him excited about the future. He shares, “I love being creative and coming up with new dishes while teaching them to my staff and apprentices. Sharing the food we have created as a team, and going into the dining room full of happy members, makes it all worthwhile!” Mark’s signature dish, Guinness Braised Wagyu Short Rib, Chive-Yukon Potato Croquettes, and Black Garlic Baby Summer Squash, not only shows his great attention to detail and flavors, but also keep Valley Country Club members coming back for more.
While Mark loves the high-end dishes he creates, he did share that buffalo wings, fried chicken, and mac-and-cheese is his comfort meal of choice. His three kids and amazing wife get to enjoy his wide arrange of culinary talents, and of course keep him busy; but when he gets the chance to go out, he always supports local trendy places like Linger, Snooze and Tavernetta.
Mark is paying it forward by taking time out of his day to support new Chef Apprentices. Mark’s advice for them? “Keep working hard and listen to your chefs as they have been through it. Keep a positive attitude and don’t let the stress of the business get to you. Keep an open mind and absorb all the styles and techniques you can. Realize that while you may not be enjoying some of the aspects of the career, there are a lot of fun things that you can do and meet great people with relationships that can carry for many years. Never burn any bridges, always leave on good terms.”
Mark has a great easy-going personality, so coaching those under him is almost natural to him. As a plate falls on the floor, you can hear him yell, ‘Opa!’ in the back. His light-hearted nature makes busy nights a breeze. Mark is definitely one of the chefs moving the needle in south Denver and one to watch for years to come!
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