MARK PURDY
Chef de Cuisine
Alizé at the Top of the Palms

Chef Mark Purdy’s high-level, award-winning cuisine finally found its perfect match when Purdy found his way to the Michelin rated 1-star restaurant Alizé at the Top of the Palms… 56 stories high in the air.

Renowned for creating traditional French cuisine with contemporary twists and magnificent accents, it’s easy to see why Chef Mark Purdy is consistently ranked a Top Chef in a city filled with “famous” names.

Mark Purdy’s 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 Chef 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. Chef Purdy worked tirelessly at the striking $11 million, 375-seat restaurant, which received international acclaim for its cuisine, wine list and dramatic architectural design.

Because he demonstrated a commitment and skill level beyond his years, Palmer then hired Chef 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 Purdy was named Rising Star Chef by the San Francisco Chronicle.

But Purdy 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.

“I’ve never been so happy in my professional life…not even close,” says Purdy.