Mark Purdy the managing partner for Stacked Hospitality, the premier Las Vegas-based dining and hospitality group. He brings more than 30 years of culinary and management experience working as executive chef for multiple award-winning kitchens in the United States.
With this new company, Purdy is responsible for overseeing the culinary vision and business development of the Stacked Hospitality restaurants including Andre’s Bistro & Bar and Alizé at the Top of Palms Casino Resort.
His first job was at the age of 13 as a dishwasher in the kitchen of a modest Nantucket restaurant. He next moved on to another small restaurant, Morning Glory Café, where he started doing basic prep work for the chef and was eventually introduced to the poetry of plating food. After graduating from Skidmore College in Upstate New York, he moved to Washington, D.C. and became sous chef at Trattoria, I Matti.
In 1996, Purdy returned to his native New York. He landed a job as an appetizer cook at the famed Aureole under celebrity Chef Charlie Palmer, where he was exposed to true haute cuisine and world-class service standards. Chef Palmer further reinforced Purdy’s sense of commitment and mentored him in every aspect of the business. During his two years at the rarefied venue, he mastered every cooking station and ascended to the position of chef tournant.
In 1998, Palmer invited him to be the opening executive sous chef at the new Aureole at Mandalay Bay in Las Vegas. He then worked tirelessly at the striking $11 million, 375-seat restaurant, which received international acclaim for its cuisine, wine list and dramatic architectural design.
Demonstrating a commitment and skill level beyond his years, Palmer then hired Purdy to serve as chef de cuisine at his new Dry Creek Kitchen in the Sonoma wine country. Dry Creek Kitchen was an instant success and he was named Rising Star Chef by the San Francisco Chronicle.
But he was anxious to return to Las Vegas. Within six months, legendary Las Vegas chef/restaurateur André Rochat recruited him as chef de cuisine for Alizé at the Top of the Palms Casino Resort. He would eventually become the executive chef for the Michelin rated 1-star restaurant. During this time, Purdy created traditional French cuisine with contemporary twists and accents and was considered one of the top chefs in a city filled with world-renowned names.