Chef Spotlight: Mark Bolton of FleetWood

Executive Chef Mark Bolton has one rule for San Diego lifestyle: If he can’t wear flip flops, he doesn’t want to be there.

This free spirited local chef grew up in rural Northern California where he was a constant in his mother’s garden, always picking and eating whatever fresh fruits and vegetables he would get his hands on. Coming from such an idyllic childhood, it’s no wonder Mark Bolton is now a firm supporter of the farm to table culinary movement when crafting his Modern California Cuisine.

Mark Bolton attended grade school and high school locally in San Diego, and stumbled upon his culinary passion when cooking to support his education. After he realized he would rather cook than go to school, Bolton started his career at some of North County San Diego’s finest kitchens, including the Four Seasons Aviara and Pacifica Del Mar. Now as the Executive Chef at The FleetWood in the East Village community of Downtown San Diego, Bolton prides himself on making everything from scratch and only asks for customers to enjoy eating his food and be happy.

Just in time for summer, Chef Mark Bolton introduces a revamped menu that features fresh items inspired by organic local ingredients. We sat down with Bolton to discover his favorite items on the menu, his predictions for 2011 culinary trends, and his opinion of the San Diego dining scene as it compares to other metropolitan cities around the globe. From his go-to neighborhood bar to his favorite mom-made comfort foods , get to know the real Mark Bolton in our new San Diego Chef Spotlight.

DiscoverSD: How did you know you wanted to be a chef?

Mark Bolton: I always liked to cook. I realized I wanted to be a chef right after high school. I was cooking to pay my way through college when I realized I liked cooking a lot better than school.

DSD: The Fleetwood is such a great venue because it seamlessly transforms from casual sports bar to swanky dining lounge. How does your menu reflect this unique balance?

MB: There is a little bit of everything on the FleetWood menu. We cater to so many different crowds that we have to have a wide variety of food. You can come in and have a few cocktails and some apps, get a great burger and a beer before the game, or have a three-course meal with a nice bottle of wine.

DSD: What is your overall vision for the revamped menu at The Fleetwood?

MB: Spring is such a beautiful time of year in San Diego and we want this menu to reflect that. We are using all the best local ingredients to create fresh colorful food that is best enjoyed on a nice warm spring night. I am inspired by San Diego’s local produce and everything that our climate offers.

DSD: What culinary trends can we find in The Fleetwood’s menu?

MB: The local and sustainable movement is the biggest trend in the restaurant world right now and this menu is definitely focused on that. Also, the old fashion way of canning and preserving is making a comeback, and we do a lot of that at the restaurant right now.

DSD: If it’s someone’s first time dining at The Fleetwood, what 3 course items do they HAVE to try?

MB: I would start with the asparagus salad. Asparagus is one of my favorite vegetables and I’ll eat anything if you put a pouched egg on top. For the entrée I would say the rib eye, if you are feeling like a steak, or the local bass if you are going for fish. Both are a good representation of our food and show the care we take with the food. For dessert it has to be the Meyer lemon cheesecake with blueberry sauce.

DSD: What is your number 1 favorite item on the menu?

MB: It’s so hard to choose. It’s like a parent choosing which one of their children is their favorite.
I love them all, but if I have to choose it would be the short rib. I love to make them. They slow cook for hours and it is very rewarding to pull them out of the oven and see how tender and flavorful they have become. I can’t help but dive into one.

DSD: What current culinary trends will change or evolve into 2011?

MB: I think that in 2011 San Diego will see more local artisan cheese, bread, cured meats, and other specialty food being produced locally. The trends are all about going local and San Diego can produce food that rivals anywhere in the world. We will see more local and national acclaim for everything that we make in San Diego, from our produce to our wine. With that emphasis on locality I think we will see a return to the basics in preparation. Molecular gastronomy had its time and now people will let the food speak for itself and enjoy the flavors.

DSD: Explain your personal culinary style in just 5 words.

MB: Fresh Scratch Comforting Exciting Tasty

DSD: Now, let’s elaborate: What are your strong culinary beliefs?

MB: I just want people to eat my food and be happy. I think that food should be shared and enjoyed with everyone around you. I do everything from scratch because that is the only way to insure the level of quality that I want. I want to know what goes into every plate we put out of the kitchen. I want people to be reminded of happy memories when they eat my food. Every time I eat our tomato bisque and grilled cheese I think of my mom making it for me when I was sick. I want people to have similar experiences.

DSD: What are your favorite elements of working at The Fleetwood?

MB: I really love the people I work with. It is a family and we all like to have a good time. There is always a laugh to be had. Restaurants can be a stressful environment and it really helps you get through it if someone is always putting a smile on your face.

DSD: When you’re not working, where can we find you in San Diego?

MB: I live in Mission Hills, so if I’m not at the Wood I’m usually in my favorite neighborhood bar Starlite. They have amazing food and keep the kitchen open till midnight so I eat there after work all the time. They make a killer Manhattan. I am a diehard Padres fan and since the FleetWood is right next to the ballpark I try to sneak in a few innings whenever possible.

DSD: How do you think the San Diego dining scene compares to other major metropolitan cities? What are our local strengths? What are our local flaws?

MB: San Diego is up and coming. Not quite up there with San Fran or New York yet, but we are on the way to becoming a great food city in our own right. I grew up here and have seen the changes. San Diego has great local resources. We are lucky to have some of the best farms in the world and amazing fresh fish. We have a lot of potential, but San Diego is such a casual town I think it is going to be hard to make it to a super fine dining city, and that is just fine with me. I have a rule in San Diego: If I can’t wear flip flops I don’t want to be there. We don’t need to try to be something that we are not.

Love Mark Bolton? So do we! Taste his revamped menu and discover the local flavor for yourself. For details and reservations please call 877.293.7449 or visit The Fleetwood in San Diego.

Did You Know: The FleetWood is hooking you up with more Wood this summer! The all new BeachWood restaurant and bar is coming to Pacific Beach summer 2010. Stay tuned for all the Opening Party details on DiscoverSD.com!

Discover more local dining tips and trends in our San Diego restaurant blog.