Mark Nobello
Third Date Hospitality
Mark Nobello is the Executive Chef and Operator at Third Date Hospitality, opening a modern seafood restaurant in Williamsburg, Brooklyn. Born and raised in Queens, New York, Mark brings 13 years of culinary experience with a background rooted in Korean,... READ MORE
Mark Nobello is the Executive Chef and Operator at Third Date Hospitality, opening a modern seafood restaurant in Williamsburg, Brooklyn. Born and raised in Queens, New York, Mark brings 13 years of culinary experience with a background rooted in Korean, Filipino and
Japanese cuisines. He is a graduate of the Institute of Culinary Education and began his career at Salt and Fat and later on worked at Michelin-starred Korean restaurant Danji, rising through the ranks, where he became the youngest sous chef at that time. He went on to lead the kitchen at O Ya, where he learned and honed the art of omakase service, and later Atoboy, where he served as Chef de Cuisine and helped earn the restaurant a ranking in The New York Times’ Top 100 Restaurants. Most recently, he opened Tadhanà, a modern Filipino restaurant that was included in the Michelin Guide within its first year.
At Third Date Hospitality, Mark leads the creative direction and service for the menu, taking inspiration from seasonality ingredients in New York, his times in Japanese and Korean flavors, with subtle nods to his Filipino background.
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Japanese cuisines. He is a graduate of the Institute of Culinary Education and began his career at Salt and Fat and later on worked at Michelin-starred Korean restaurant Danji, rising through the ranks, where he became the youngest sous chef at that time. He went on to lead the kitchen at O Ya, where he learned and honed the art of omakase service, and later Atoboy, where he served as Chef de Cuisine and helped earn the restaurant a ranking in The New York Times’ Top 100 Restaurants. Most recently, he opened Tadhanà, a modern Filipino restaurant that was included in the Michelin Guide within its first year.
At Third Date Hospitality, Mark leads the creative direction and service for the menu, taking inspiration from seasonality ingredients in New York, his times in Japanese and Korean flavors, with subtle nods to his Filipino background.
