MARK REGIANNINI, Chef
Before opening Café Marmotte in Denver’s Wash Park Executive Chef Mark Reggiannini graduated from the University of New Hampshire (1995) where he met his wife, Mairen Reagan. After UNH, he received his culinary degree from the Culinary Institute of America in Hyde Park, New York. Upon graduation he moved to NYC and worked under some of the City’s most influential chefs, Scott Bryan, Todd English and as Sous Chef for Jean Georges Vongerichten at Mercer Kitchen. In 2003 he moved to Telluride, Colorado to raise two young daughters and opened La Marmotte. Chef Reggiannini’s style is clean and direct, always seasonal with ingredients sourced as close to home as possible.
MAIREN REAGAN, Beverage Director
After years of working in Manhattan, Mairen moved to Telluride in 2003 and opened La Marmotte with her husband, Chef Reggiannini, and their two young daughters. Fall 2015 Café Marmotte’s doors opened in the Wash Park area of Denver. Café Marmotte’s wine and beverage program represents the same philosophy as Chef Reggiannini’s feels about food: supporting family owned, small production vineyards, Chateaus and distilleries. She carefully selects wines based on their distinction; balance, finesse, and a vivid personality. The emphasis changes seasonally, to complement cuisine. “Wine is a continual education and I am thankful to be able to always evolve my palate, my staff’s curiosity and our guests’ desires.” Cocktails are crafted with precision, sourced from Denver’s growing local distilleries.