Ian Joseph Marks
About Ian Joseph
Chef Ian Marks has been lucky enough to surround himself with the right people throughout his career. He has cooked in many different restaurants and worked with many amazing chefs. One’s worth mentioning, Taylor Boetticher and Taponia Miller of the Fatted Calf charcuterie who were mentors to Marks through his beginnings into the meaty world of cured, aged and poached vittles. Joel Baecker, older brother, also introduced Marks to the more ingredient-driven side of cooking. Using a few ingredients to make the star of the plate shine. These people laid down a strong foundation for Chef Marks and whom he holds dear to his heart.
The outcome of his years has produced the Beast and the Hare. A small neighborhood spot pushed right off of the mainline of Mission and Valencia streets. This, says Marks, will be a perfect spot for the two (Marks and Denicke) to start their journey down a long road of mistakes and misfires resulting in food and service delivered exactly they way they dreamt it would be.
“The idea of Beast and the Hare is to give people that get off of work late, a place to come to unwind before heading home. Have a glass of wine or beer and get down on some digs. The setting is supposed to give you a feel for the New York tavern: loud, dark and cozy. Add some house cured meats and a couple of other snacks to share with a companion and you got yourself a good time. ‘House made’ everything we can or have time to do. It’s not that hard. It takes some practice and we are getting closer to our goal everyday”.