Mark Goldberg, Executive Chef

After more than 15 years in the kitchens of some of Boston’s most highly-regarded restaurants, Mark Goldberg takes the helm as Executive Chef at PARK. With an emphasis on playful interpretations of homey classics, Goldberg’s menu sets the tone for comfortable group dining at PARK, the Grafton Group’s fourth restaurant venture in Cambridge. His signature sophisticated comfort food includes a Meat Pie of the Day served with Mushy Peas, a Tasting of Toasts, Fried Mussels with Preserved Lemon & Horseradish Dipping Sauce and the PARK Patty Melt.

Goldberg comes to PARK after seven years at Mistral, the revered French bistro in Boston’s Back Bay. Beginning in 2000 as Sous Chef, Goldberg worked side-by-side with noted chef/co-owner Jamie Mammano and nightlife impresario Seth Greenberg, a co-owner. He departed Mistral in 2007 as Chef de Cuisine, taking on the role of Executive Chef at the seasonal Winnetu Oceanside Resort & Lure Restaurant on Martha’s Vineyard for two summers.

In 2009, Goldberg reunited with Seth Greenberg on his next venture – Woodward, a modern day tavern located inside the Ames, a boutique hotel from the Morgans Hotel Group. At Woodward as Executive Chef, Goldberg’s modern, farm-to-table interpretations of classic New England fare earned raves from Food & Wine, Cooking Light, Boston magazine, Boston Herald and more.