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Mark Fuller brings over twenty-six years of restaurant management experience to Ma'ono Fried Chicken & Whisky, including twenty years as a sous or executive chef and more than six years as a proprietor/co-owner:

• Fuller began his career in Seattle, Washington at a popular small local restaurant chain in 1986. Mark successfully opened and operated several restaurants as kitchen manager, and was recognized for running the most efficient kitchens in the company while maintaining excellent food quality and customer satisfaction.

• In 1991 Fuller trained under James Beard Award nominee chef Jean-Marie Josselin at Kauai, Hawaii's A Pacific Café. Josselin now owns and operates his restaurant Josselin's Tapas Bar & Grill on Kauai.

• Fuller attended the prestigious Culinary Institute of America, located in Hyde Park, New York. He graduated with Honors in 1994.

• In 1997 Fuller opened Lucy's Table restaurant in Portland, Oregon with owners Peter and Kelly Kost. Fuller's inspired cuisine was a key factor in the 85 seat restaurant's success, garnering early accolades from media and customers alike. Fuller was quickly recognized as a key culinary talent in the Portland area.

• Fuller worked for Tom Douglas Restaurants for seven (7) years, and served as the Executive Chef for the company's flagship restaurant, the Dahlia Lounge in Seattle. Tom Douglas and the Dahlia Lounge received the James Beard Award for "Best Northwest Chef" (Eric Tanaka) in 2004, and received a nomination for the nationwide "Best Restaurant" award in 2006 during Fuller's tenure as the Executive Chef. Fuller also appeared with Tom Douglas on a team of chefs that defeated Iron Chef Morimoto on Iron Chef America, the Food Network's top-rated television show.

• In 2008, Fuller opened Spring Hill restaurant in Seattle, Washington as owner/ proprietor. Within less than a year of opening, Spring Hill, Fuller was named a 2009 Best New Chef by Food & Wine Magazine, Rising Star Chef 2009 by StarChefs.com. Spring Hill was listed as one of the 50 Best New U.S. Restaurants 2009 by Travel + Leisure, Best Fried Chicken in America by Travel + Leisure, Top 10 Best New Restaurants in America by Bon Appétit, selected as Best New Neighborhood Restaurant by Seattle Magazine and selected as Top 10 Best restaurants 2009 by Seattle Metropolitan Magazine. Fuller was one of the people featured in a book by Chase Jarvis; "Seattle 100 – Portrait of a City".

• In February of 2012, Mark & Marjorie transformed Spring Hill Restaurant & Bar to Ma'ono Fried Chicken & Whisky. Ma'ono is a casual representation of Mark's upbringing having spent time between Kauai, Hawaii and Seattle, Washington. Ma'ono represents the Pacific Northwest by using many high-quality resources found here at home. Mark and the team transform these ingredients into dishes Mark fondly remembers eating with his family on Kauai.

Mark Fuller brings over twenty-six years of restaurant management experience to Ma'ono Fried Chicken & Whisky, including twenty years as a sous or executive chef and more than six years as a proprietor/co-owner:

• Fuller began his career in Seattle, Washington at a popular small local restaurant chain in 1986. Mark successfully opened and operated several restaurants as kitchen manager, and was recognized for running the most efficient kitchens in the company while maintaining excellent food quality and customer satisfaction.

• In 1991 Fuller trained under James Beard Award nominee chef Jean-Marie Josselin at Kauai, Hawaii's A Pacific Café. Josselin now owns and operates his restaurant Josselin's Tapas Bar & Grill on Kauai.

• Fuller attended the prestigious Culinary Institute of America, located in Hyde Park, New York. He graduated with Honors in 1994.

• In 1997 Fuller opened Lucy's Table restaurant in Portland, Oregon with owners Peter and Kelly Kost. Fuller's inspired cuisine was a key factor in the 85 seat restaurant's success, garnering early accolades from media and customers alike. Fuller was quickly recognized as a key culinary talent in the Portland area.

• Fuller worked for Tom Douglas Restaurants for seven (7) years, and served as the Executive Chef for the company's flagship restaurant, the Dahlia Lounge in Seattle. Tom Douglas and the Dahlia Lounge received the James Beard Award for "Best Northwest Chef" (Eric Tanaka) in 2004, and received a nomination for the nationwide "Best Restaurant" award in 2006 during Fuller's tenure as the Executive Chef. Fuller also appeared with Tom Douglas on a team of chefs that defeated Iron Chef Morimoto on Iron Chef America, the Food Network's top-rated television show.

• In 2008, Fuller opened Spring Hill restaurant in Seattle, Washington as owner/ proprietor. Within less than a year of opening, Spring Hill, Fuller was named a 2009 Best New Chef by Food & Wine Magazine, Rising Star Chef 2009 by StarChefs.com. Spring Hill was listed as one of the 50 Best New U.S. Restaurants 2009 by Travel + Leisure, Best Fried Chicken in America by Travel + Leisure, Top 10 Best New Restaurants in America by Bon Appétit, selected as Best New Neighborhood Restaurant by Seattle Magazine and selected as Top 10 Best restaurants 2009 by Seattle Metropolitan Magazine. Fuller was one of the people featured in a book by Chase Jarvis; "Seattle 100 – Portrait of a City".

• In February of 2012, Mark & Marjorie transformed Spring Hill Restaurant & Bar to Ma'ono Fried Chicken & Whisky. Ma'ono is a casual representation of Mark's upbringing having spent time between Kauai, Hawaii and Seattle, Washington. Ma'ono represents the Pacific Northwest by using many high-quality resources found here at home. Mark and the team transform these ingredients into dishes Mark fondly remembers eating with his family on Kauai.