Ismael Macias, Chef
Lark Creek Steak Restaurant
A native of Rosarito Beach, Mexico, Ismael Macias got his start in the restaurant industry as a server in a local restaurant. He credits his older brother, who was a cook when Macias was growing up, for his inspiration to pursue a career as a chef. After gaining five years’ experience working in front of house operations, Macias headed north from Rosarito Beach to San Francisco, and within a week began his career with the Lark Creek Restaurant Group as a dishwasher at One Market Restaurant. He climbed his way up the ladder to line cook, and then served as sous chef at One Market for seven years before joining LarkCreekSteak in 2010.
A twelve-year veteran of Lark Creek Restaurant Group, Ismael Macias now serves as head chef of LarkCreekSteak in San Francisco.
Outside of the kitchen, Macias continually looks for inspiration for new recipes and is constantly adding to his cookbook collection. He believes in giving back to his community whenever he can, and has devoted his time and talent to Meals on Wheels, the Make-A-Wish Foundation, and the American Heart Association. He is a fan of the San Diego Chargers and Padres, a pastime carried over from his childhood spent near the area. He also loves to be outdoors and enjoys staying active by running and hiking.
“I began my career with the Group cooking under Culinary Director Adrian Hoffman and Chef Mark Dommen and learned so much about working with the very best fresh, local, sustainable foods,” said Macias.
At LarkCreekSteak, Macias uses the highest quality products and sources his meats from local farms, including Marin Sun Farms in Point Reyes, Facciola Meat Company in Fremont, and Bassian Farms in San Jose.
“It’s been an honor to work with the Group for so many years, and I am thrilled to be in this position and restaurant today,” said Macias. “Having worked in both the front and the back of the house allows me to understand how important proper communication is for the restaurant’s success and to make certain that guests have a memorable experience each time they dine with us.”