James Beard Foundation’s “Best Chef in the Southwest 2005,”Mark Kiffin, chef and owner of The Compound Restaurant has worked, written and taught in the restaurant industry for more than 25 years. A recognized leader in Southwestern cuisine, Kiffin creates a seasonal, Contemporary American Menu combining the diverse culinary influences of the Mediterranean with those of the New World. Bon Appétit Magazine calls The Compound “One of the regions best restaurants, showcasing Mark’s sophisticated brand of southwestern cuisine with Mediterranean accents.” Judith Hill of The Santa Fe New Mexican called her experience “Zen like” and refers to Kiffin’s passion and flavors as a personal affair with food. Selected by Restaurant Hospitality Magazine as a “Rising Star Chef,” Kiffin started working in the kitchen at age 15. A native of Colorado, he graduated from the Culinary Institute of America in 1982. During his culinary career, Kiffin served as Corporate Executive Chef for Star Concepts, parent of Dallas’ famed Star Canyon and AquaKnox restaurants, working directly with Chef/Owner Stephan Pyles and was in charge of all culinary operations, the “New Tastes from Texas” PBS cooking show, while overseeing all design, building, and opening of new restaurants; including Star Canyon and Cañonita in the Venetian Hotel in Las Vegas, Nevada.
