Meet Moody's Bistro

“The best place in Tahoe area; award-winning and approachable chef who prepares inventive, fresh, great food.”

“Tucked in the homey Truckee Hotel is this special restaurant with food that matches top restaurants in San Francisco.”

Zagat Guide

Well, you must go here if you have not done so already. When you do, ask to meet Mark Estee, the Executive Chef and Co-Owner, and Giancarlo Pellegrino, the General Manager.

Several years ago we first dined at Moody’s. From our first bite, we have enjoyed every morsel of food prepared and served by the excellent team at Moody’s.

Mark’s heritage is Italian and Greek. His parents were born in the U.S.; his grandparents were from Villa d’Este, Italy and Sparta, Greece. For the Estees, family, food and fun were all important.

When Mark was young, his father was the top chef of the family. During the week, his mother would set out simple meals. On weekends, his father took over the kitchen and greatly expanded their fare. Mark was always fascinated with creating and serving hearty, healthy meals alongside his father. Wanting grander meals mid-week while still in high school, Mark began to nurture his culinary talents after football practice. His love affair with food mushroomed.

He was awarded a football scholarship at the University of Massachusetts. His real desire, though, was to attend a culinary academy. Not certain about this, his parents urged him to obtain a more rounded education before carving out a focused career. Three years into college, it became clearer and clearer to Mark that his thirst for becoming a chef was too seductive. He left the U of Massachusetts and enrolled at Johnson & Wales University in Providence, Rhode Island.

At Johnson & Wales, like all aspiring chefs, he learned the basics of why things work and generic cuisines. It was not until after graduation that he started to hone his life skills.

One of the first restaurants where Mark worked was Le Pot Au Feu. This was a small upscale bistro. “The chef did not talk to me for three months”, Mark told us. He kept showing this chef different menu options like, curried lentils. His boss promptly replied, “but that is not French!” Mark had done his homework and demonstrated that, indeed, in the book Le Repertoire de la Cuisine, it was a French dish.

From that day forward, Mark has been consistently inventing the unexpected and surprising and delighting his patrons.

From the French bistro, he went to Café Luigi, another European boutique spot. Not much later, in 1993, he was recruited to The Hyatt Hotel in Cambridge. In 1996 Hyatt moved him to Lake Tahoe where he was successful in transforming the Lone Eagle Grille into a first-rate destination point.

When the newly built Lahontan Golf Club Community expressed their interest in him, he signed on to become their Opening, Executive Chef. For three years, he focused on delivering world-class experiences to the members-at times serving up to 2,000 people at any single event.

Over the years, Mark was perpetually refining his menus. By 2002 he felt compelled to start his own restaurant and Moody’s was born. From the moment you are greeted by Mark’s brilliant smile and spirit through the last taste of dessert, you will be pleased that you made the short trek to Truckee.

Creative and practical is how we would describe Mark. He has formed deep relationships with his suppliers, in particular the local suppliers. “We are nothing without great product-our job is to apply a solid, creative process to these products and treat each one with respect…”

You can also find Mark from time to time in the spotlight of the national culinary scene from New York to California. He’s been at the James Beard House in New York, at the Ahwahnee Chef’s Holidays, the Pebble Beach Food & Wine Festival, the Autumn Food and Wine Jubilee. He has been featured in the New York Post, Cosmopolitan, Plate, Wine Country Living, SKI Magazine and Food Arts.

When not in the kitchen or with his family, Mark is devoted to the community. He, like some other local chefs, has been bestowed the Paul Harris fellowship award for “service above self”.

Two years ago Giancarlo Pellegrino was welcomed into the Moody’s cadre. While his name might generate other ideas, he was born in New York and raised in the Bay area. His parents, though, came from Lecce near Naples, Italy and Lima, Peru. Like Mark, the essence of the family is centered upon being together - most frequently at the dinner table.

Giancarlo says his mother is a whiz in the kitchen. The whole family savors entertaining. And, they all love to cook and eat with themselves and their friends.

He had wanted to attend culinary school, but, instead, earned a Bachelor’s Degree in International Relations. With three cultures and three languages, this path, too, appeared to make sense and be useful for him. But, one year in telecommunications demonstrated to him that he was truly devoted to food and wine.

In the Bay area, Giancarlo worked as a server, a wine educator and a general manager. His employers were all top tier restaurants, including, Charles Nob Hill and Prima Ristorante.

For years, he and his wife peered through real estate sales pamphlets when they vacationed in Tahoe-a place where they felt their family quality of life could further blossom. Finally, they found the perfect home for themselves and their small family. In 2004 they packed up and moved.

Sunnyside Resort first employed him as a floor manager. In 2007 he was lured away to Dragonfly Cuisine where he was the General Manager.

He has been with Mark and the Moody’s team since 2008. He was drawn here because, in his opinion, they care about the “entire product”. “It starts with the phone call to make a reservation and the greeting at the door…everyone really cares.” My own opinion is that the entire team is thrilled to have this knowledgeable and gregarious professional on board with them to welcome their guests and ensure the delivery of unparalleled service.

Aside from great food and great service, Mark and Giancarlo have put together a wine list that makes sense for today. “People want value.” They are making great strides to reshape this to suit their customers’ desires.

Giancarlo believes that Rosati Wines are exquisite with foods. They are not overpowering like too many Cabernet Sauvignons that have too much fruit and too much alcohol. They are well rounded. Some of his particular choices for food pairings with Rosati Cab are ribs, New York Steak and Hangar Steak-Mario would definitely agree!

Don’t miss this terrific restaurant the next time you are in the area. You can also enjoy Mark’s other restaurants that are nearby-Baxter’s Bistro & Lounge and Burger Me.

Fino alla prossima volta!
Danelle & Mario
 

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