Chef of the Week: Mark Baker, Ocean Harvest Market & Grill

Name: Mark Baker

Title: Executive chef/partner

Restaurant: , 5718 Manatee Ave. W.

Contact info: 941-795-3746, www.oceanharvest.tv

Hours: Monday-Saturday, 10 a.m.-8 p.m.; closed Sunday

Specialty: Fresh fish, Canadian oysters, squid fries, barbecue

How long have you been cooking? 30 years. My mother passed away when I was eight and my father had to work long hours, so I took over the cooking duties at home. I guess that's why I went into restaurant work.

Do you cook at home? Occasionally. I like cooking on the grill, but I’m so tired after cooking all day here that my son and I usually go out to eat.

What’s your favorite comfort food? Growing up as half Japanese we would have a lot of Japanese food, such as ocha-zuke, which is Japanese rice with green tea. It reminds me of my mother.

Other than your restaurant, where else do you like to eat? Roy’s in Sarasota. It’s a Hawaiian fusion menu. I was Roy Yamaguchi’s sous chef in Hawaii.

A message from Chef Mark: Restaurant work is a very competitive field. Chefs get to the level of TV celebrity because they create outrageous and creative dishes. That’s what I enjoy about cooking, being creative.

Other information: Ocean Harvest Market & Grill sells fresh wild harvested seafoods from local fishermen by the pound or portion. They will also cook it up for you to enjoy while you dine in or you can carry it out. They provide a full line of catering, and create unique holiday and party trays. Their Gourmet-to-Go entrées of prepared portions of seafood are popular with the working household where you pick it up, take it home, bake it in the oven 15-20 minutes. They also serve ceviche sashimi, sushi, and peel-and-eat shrimp.