Mark Kiffin, chef-owner at The Compound in Santa Fe talks to TABLE about his penchant for potatoes, popcorn, and a dream meal he’d like to share with his wife, Barbara. Plus, learn what culinary essential he never travels without.
Proust Questionnaire with Mark Kiffin
Red, green, or Christmas?
Always green…and I was born on Christmas Day!
What qualities make for a great restaurant?
Consistency of food, and especially the staff.
What qualities make for a great chef?
Now, patience. When I came up, pure hard work and long hours to get to the next level.
What makes you a great chef?
I have a greater respect for the craft and desire to please the guest.
What makes your restaurant special?
Care of ingredients.
What inspired you to become a chef?
My mom didn’t cook.
What do you appreciate most/look for in your sous chefs?
Take care of the staff, no waste.
What is your favorite ingredient?
Potatoes.
What is your favorite dish you make?
Right now, I make pancakes for my daughter every day, even when traveling the world I bring a small stove, pan, and spatula!
When you’re not working, where can we find you?
At home or around the world with my wife and daughter. We travel, eat, see, and learn!
What is your guilty pleasure?
Smartfood white cheddar popcorn…we always have it.
If you weren’t a chef what would you be?
What I will be is RETIRED! Nothing else.
What’s the best meal you ever had?
Too many to note, but they almost all involve being with my wife, Barbara.
If you could make a dinner reservation anywhere in the world…?
Probably Los Diamantes in Granada, Spain (again with my wife)…if you know, you know.
What is your first food memory?
Thanksgiving at my grandmother’s.
Story by Julia Platt Leonard
Photo courtesy of The Compound
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