Meet Mark Nargi

Alright – so today we’ve got the honor of introducing you to Mark Nargi. We think you’ll enjoy our conversation, we’ve shared it below.

Mark, thank you so much for joining us today. Let’s jump right into something we’re really interested in hearing about from you – being the only one in the room. So many of us find ourselves as the only woman in the room, the only immigrant or the only artist in the room, etc. Can you talk to us about how you have learned to be effective and successful in situations where you are the only one in the room like you?

I feel like this is a case of being effective or successful or standing out specifically because I am doing something unique and different. When it comes to private chefs/private dining, there tends to be a lot of sameness. “Here are my 5 summer themed menus – pick your favorite starter, main and dessert”. That’s how most private chefs seem to operate. My approach is closer to omakase than anything else and while often a surprise (in terms of both the overall approach and the actual meal) to my clients, they almost always appreciate the novelty and the uniqueness compared to the norm.

So, while I l would love to say that I’m so much better or smarter or more creative than every other chef, I really think me being able to carve out a niche for myself is largely based upon the approach I have more so than just the actual food itself (that’s not to discount the food; I happen to think I make really good food – but so do a lot of cooks and chefs).

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

When I was in college, one of the first classes every student had to take was public speaking and our first assignment was to answer the question “Why is my major the best?”

We had interior designers, video game developers, fashion designers, etc. And of course, culinary arts. The interior design students would get up and say “My major/job is the most important because what I do helps people relax and be comfortable in their home”. The video game folks would say “After a long, stressful day, what I do helps everyone forget their troubles”. And on and on it went with everyone in the class. I purposefully went last and I distinctly remember my opening sentence:

“If the world ended tomorrow, what I do is the only thing that would actually matter.”

And while I know that could come off as arrogant or rude… it’s really true. We don’t *need* video games or nice clothes or pretty wallpaper. We need food. Even if it’s purely for sustenance, it’s a basic human necessity. However, I think the vast majority of people like their food to also taste good.

So this is all to say that not only is cooking for people something that brings them joy and fond memories, the fact that is it literally required for life makes it utterly unique in the art world. You’re taking something that could very well be a mundane activity and turning it into something filled with excitement and happiness. I think that’s pretty cool.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

1 – Treating people with respect. This seems so obvious, but in professional kitchens, a lot of people (especially in the kitchen) are treated so terribly it’s almost unreal. Laws are broken every day in a lot of kitchens. It’s nuts. And I was no exception when it came to how I was treated. I know how it made me feel to be treated that way. I never want to feel that way again and I never want to be the cause of someone else feeling that way, so I make it a point to ensure that every person that works with me feels respected. And this doesn’t mean treating people with kid gloves. But simply making sure that you’re not being a bag of shit for no reason can really go a long way in creating a comfortable work environment.

2 – Learning to say no. When I first started cooking privately, I would accept every single job that came my way. Maybe it was fear of not getting business or maybe I thought the more work I did, the more I could hone my craft. But in reality, it just made me jaded and exhausted. Once I learned to “fire” clients who didn’t value what I was offering or to simply let someone that I wasn’t able to accommodate their wishes, my life – both professionally and personally – became much happier and more efficient. Obviously we all have bills to pay, but the paycheck is not necessarily worth the amount of mental and physical abuse that you end up taking. Sometimes the juice just ain’t worth the squeeze.

3 – Knowing your limitations. This is sort of related to the previous thing concerning saying no. But for a time, I would take every job that came my way. Some weeks I’d have 10-12 events. Which, if you’re doing a bunch of box lunch drop-offs or something, that is more manageable. But when every event has an entirely different menu and one day you have a party in LA and the next day you go to San Diego, and then to Santa Barbara… it can get out of hand real fast. I would go days at a time with literally no sleep and that is good for no one. Learning how to have a work-life balance, getting adequate sleep and proper nutrition… it’s amazing how much better you can feel just taking care of yourself. No one is going to die and wish they worked more. Unless their job is professional puppy petter and ice cream tester. Which if anyone is hiring for that, hit me up.

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?

As time goes on, I value relationships more and more. I’ve also noticed that you never really know who is going to be able to bring value to your life. I’ve formed really great business relationships and friendships with the most unexpected of people that I’ve come across in random ways. Some have been my clients or guests at a dinner I’ve cooked. Some have been friends of friends. Some just had a question for me and we ended up having long conversations about food and cooking and life.

That said, I’m always open to partnering with anyone who thinks they can add value to what I do or someone who thinks I can add value to what they do. Private events people, photographers and videographers, other chefs, social media savvy people, fire jugglers… anyone, really. If you have a fun idea, let’s collab!

Contact Info:

• Instagram: marknargi