North’s James Mark, 29, likes to constantly rotate an American menu at the restaurant he owns and guides as executive chef.
That may mean serving an ever-popular mutton and squid stew or oysters that are native to Rhode Island.
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“We just try to cook delicious food,” Mark said. “It’s important to think about how the customer is going to eat the dish, how the elements of the dish are going to interact. You have to design a dish so they get an experience that’s very beautiful.”
Originally from New Jersey, he was educated at JWU.
Mark participated in the New York City opening of Momofuku Ko, which earned two Michelin stars in 2009, came to Providence to work at Red Fez and Nick’s on Broadway in 2010, but by 2012 opened North.
“I had been in the industry for 12 years, and I was tired of working for other people,” he said. “I take care of my employees the best I can, but I understand how owners have to make tough decisions about employee pay and benefits.” n
Favorite dish to make: Roasted vegetables
Dining when not cooking: El Rancho Grande and Birch
Most admired living chef: Peter Serpico at Serpico in Philadelphia
Why Rhode Island? Its small scale gives you great access to the shore and farms
