Food for Thought

Chef Mark Bodenstein brings healthy innovation to S.W. Clyborne Co. Provision & Spirits.

Chef Mark Bodenstein 


S.W. Clyborne Co. Provision & Spirits |

Corporate Development Chef, LGHG

You have an extensive background of experience. How did you get involved with Clyborne’s and Looking Glass Hospitality Group?

Scott Schmidt, the owner of Looking Glass Hospitality, contacted me and said he was starting a restaurant group. The idea was to open multiple restaurants throughout the city. I respected and admired Scott from our previous experiences, and I regarded him as my mentor. I couldn’t pass up the opportunity to learn and grow with one of the best restaurateurs in the industry. 

What sets the Clyborne’s menu apart from selections offered at other local restaurants? 

It was never our specific intention to offer so many options to guests with dietary restrictions, but after some trial and error, we now cater well to those who are looking for vegetarian, vegan and gluten-free alternatives. We’ve also eliminated almost all soy in the restaurant, so we appeal to guests with soy allergies. I don’t see a lot of other local chefs that go out of their way to do that, but there’s a large population of people living healthier lifestyles looking for the kind of alternatives we offer. 

What's the best part of being on the Clyborne’s team?

I’m very proud of our hospitality. There’s a willingness among our entire staff to go above and beyond to make the guest experience as positive as possible. We have a unique open kitchen and encourage our cooks to interact with the guests. The cooks get to see our guests enjoy the food they make. We enjoy fostering relationships with diners that want to come back in and see all of us. 

What dish are you most proud of?

The gluten-free fried chicken is a labor of love. We sous vide the chicken, remove the skin, brine it and use a special blended flour that adheres to the chicken when we fry it at low temperatures. 

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