Recent Press

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Flavor & The Menu
Seafood Best Sellers Flavor & The Menu - September 13, 2018

Mark Peel created this fast-casual concept to make sustainable seafood more accessible. His menu centers on flavorful booths made in tilting steam kettles, a cooking process that expedites simmering and renders a richer taste more complex flavors.

Pasadena Magazine
Pasadena’s Prawn Coastal is a Dream For Seafood-Lovers Pasadena Magazine - September 4, 2018

Tucked away in Pasadena’s Miller Alley, chef Mark Peel’s seafood-concept outpost, Prawn, boasts a modern, accessible menu in a fast-casual environment. With this second Prawn location (the original is in downtown L.A.’s Grand Central Market), Pasadenans can now enjoy the distinctive, seafood-forward menu right in their own backyard. “I’ve always loved…

Los Angeles Times
The Taste food festival: Bites and sips from some of the city’s best restaurants Los Angeles Times - September 1, 2018

Link to the original article The Taste, our annual food and drink festival, is happening this weekend at the Paramount Pictures backlot. Some of the best chefs and restaurants in the city, including N/naka’s Niki Nakayama, Ma’am Sir’s Charles Olalia and Rosaliné’s Ricardo Zarate will be there. Here’s a taste…

PRAWN HATCHES IN PASADENA Arroyo - June 26, 2018

Click Here for the Original Article Before he was mentored by Wolfgang Puck, before he worked at such celebrated French restaurants as La Tour d’Argent and Le Moulin de Mougins and before he cofounded La Brea Bakery and the Los Angeles culinary mecca known as Campanile with his former wife, chef Nancy Silverton, James Beard…

Top Chef Mark Peel Navigates Making Fine Dining Quality Seafood More Accessible To The Masses Foodbeast - June 22, 2018

In this first episode of Taste the Details, we highlight Chef Mark Peel and his restaurant Prawn. For a legendary chef of his caliber, the reputation Peel has built and earned in the Los Angeles dining scene hinges on impeccable fine dining, honed in kitchens the likes of the renowned…

The Best Places For Fresh Fish In Los Angeles CBS Los Angeles - May 30, 2018

Raw, grilled, steamed, stewed, poached, boiled, seared — there are so many ways to enjoy a seafood meal. The beauty of preparing seafood is how chefs utilize diverse ingredients and cooking techniques to enhance the pure flavor of the piece of fish. Today’s restaurants and chefs are committed to cooking…

Esteemed Chef Mark Peel Dives into Fast Casual with Seafood as His Platform QSR Magazine - March 7, 2018

Chef Mark Peel has had an illustrious 40-year career. He trained under renowned chefs like Wolfgang Puck and Alice Waters, and owned and served as executive chef at the award-winning Los Angeles institution Campanile for 23 years. But, like many other U.S. chefs, Peel is increasingly intrigued by the opportunity…

Pasadena Now
Chef Mark Peel Finds New Success with Prawn Restaurant in Pasadena Pasadena Now - February 22, 2018

If Chef Peel’s success and reputation for creating good food in the past is any indication, then Prawn will be serving it up for a very long time.

Jetset Times
Chow On Scrumptious Seafood At Chef Mark Peel’s “Prawn” In Pasadena Jetset Times - January 15, 2018

With light, happy ambiance and incomparable seafood dishes, there’s no reason not to try Prawn in Pasadena. Treat yourself to a tangy glass of passion fruit lemonade and a fried shrimp and oysters roll.

Seafood as it should be from Master Chef Mark Peel at Prawn in Pasadena Pasadena Star News - December 29, 2017

The simple fact that Mark Peel is the chef behind Prawn is certainly enough to get me through the door with all proper, and even undue haste. (Indeed, the full name of the restaurant is: “Prawn Coastal Cuisine by Mark Peel.”)

My Perfect Day – Mark Peel Urbanologie - December 4, 2017

The celebrated chef, who co-founded La Brea Bakery and the award-winning restaurant Campanile, and now runs his seafood-centric restaurant concept Prawn, shares with U his tips and hangouts, giving U an insight into his perfect day in L.A.

Where to Eat at LA’s Grand Central Market Observer - December 4, 2017

Former Campanile chef Mark Peel, one of California cuisine’s truly legendary pioneers, has gone from fine dining to quick-service seafood bowls finished in steam kettles.

Pasadena Weekly
Prawn Coastal Casual’s Fare is Nutritious, Complex and Satisfying Pasadena Weekly - November 30, 2017

Of all the food trends that cropped up in the last couple of years, my favorite is the bowl trend. I was never that kid who separated the foods on my plate so they wouldn’t touch each other. I liked to cut everything up and see how different things tasted…

Food & Wine
Mark Peel Launches First Standalone Restaurant Since Campanile Food & Wine - November 15, 2017

Together, Peel, Kalman and a handful of other chefs are helping enliven Pasadena’s dining scene. (“Nothing against the Cheesecake Factory,” Peel says.) The second and latest location of Prawn marks a new chapter for the restaurant, and for Peel himself.

Los Angeles Times
Daily Dish – The Inside Scoop On Food In Los Angeles Los Angeles Times - November 14, 2017

Those who live in Pasadena or frequent Old Pasadena know it’s not exactly a dining destination. But the options are growing (restaurateur Jesse Gomez is opening a location of the Mexican restaurant Mercado, off Lake Avenue, next year), even more so with Prawn, the latest opening from Mark Peel.

Inside Prawn Pasadena, Mark Peel’s Latest Foray Into Fast Casual Seafood Eater - November 9, 2017

There’s yet more casual seafood coming to Old Pasadena next week, as chef Mark Peel prepares to open the first standalone outlet of his newer seafood restaurant idea Prawn. The corner location joins Lost at Sea and Fishwives to create a formidable dining trio for the area.

The Editorialist LA
Paella, Pizza, and Pie: 3 New Places to Check Out From DTLA to Brentwood The Editorialist LA - September 22, 2017

Prawn is a comforting spot to grab a bowl of paella (because where else can you grab a quick bowl of paella for lunch in LA?), clam chowder, fish & chips, grain bowls, or a lobster roll.

Where to Eat in Pasadena with Mark Peel Citizine - September 19, 2017

Where: Los Angeles What: Pasadena Food Guide Who: Pasadena native and award-winning chef Mark Peel (formerly of Campanile, Spago, and Michael’s) is continuing to up the LA food game. The author and Top Chef guest judge has taken a step back from fine dining to serve up fast-casual seafood at…

CBS Los Angeles
Most Anticipated L.A Restaurant Openings of Fall 2017 CBS Los Angeles - September 10, 2017

Slated for late Fall, iconic California chef Mark Peel (Michaels, Campinele, La Brea Bakery) will unveil another iteration of his fresh and inspired fast-casual seafood concept.

Restaurant Hospitality
L.A Chef Mark Peel Multiplies Fast-Casual Prawn Restaurant Hospitality - September 8, 2017

Second unit to open in November, “world domination” planned.

16 Most Anticipated LA Fall Restaurant Openings Zagat - August 11, 2017

Mark Peel flipped his Bombo concept at the Grand Central Market to this fast-casual idea, and now he’s taking it to Old Town Pasadena.

This Chilled Cucumber Soup Will Help You Beat The Summer Heat InStyle - July 25, 2017

While Peel’s background has centered largely on the fine dining scene (he was the head chef at Wolfgang Puck’s Beverly Hills landmark Spago for its first three years!), he’s made a departure into the LA seafood scene with his new concept, Prawn.

10 Avocado Dishes in LA That Aren’t Toast Zagat - July 21, 2017

Mark Peel changed up his Bombo seafood stall at the Grand Central Market, and with that change came new dishes like this chilled avocado and cucumber soup.

15 Best Lobster Rolls Around LA Zagat - July 21, 2017

The chef offers a new twist on the lobster roll: chunks of lobster meat that’s been stewed with onions and more, stuffed inside a baguette and sided by potatoes, spicy coleslaw and bacon rouille.

The Spokesman Review
Top Chefs and Amazing Food Help New Foodie Event Hit the Mark in Spokane Valley The Spokesman Review - June 16, 2017

Celebrity chef Mark Peel, of Los Angeles, used his time to talk about creating affordable gourmet dishes in restaurants.

Mark Peel Pushes Into Pasadena Next With New Fast Casual Concept Prawn Eater - June 9, 2017

The beloved California cuisine chef is going for something simple.

Mark Peel Unpacks Prawn, Grand Central Market’s Newest Fast Casual Case Study Eater - May 24, 2017

Chef Mark Peel’s new Grand Central Market stall Prawn is almost ready to serve, with a targeted opening date set for Friday. The former Campanile chef/owner has been in the market with his previous concept Bombo for a few years now, but is embracing the even faster casual model with this new seafood spot.

LA Chef Legend Mark Peel Embraces Fast Casual With New Seafood-Focused Concept Eater - May 9, 2017

Famed Los Angeles chef Mark Peel has plans to grow his empire by embracing the new price-conscious fast casual model with Prawn, a seafood-focused outlet landing at Grand Central Market and elsewhere soon.

Food & Wine
Fine-Dining Pioneer Mark Peel Is Cooking High-End Seafood for the Masses Food & Wine Magazine - May 9, 2017

Peel, whose fast-casual operation Prawn will open later this month, is serious about offering seafood at an accessible price.

Chef Mark Peel’s Leek Tart KCRW - February 17, 2017

Winter is peak season for green, stalky leeks. Chef Mark Peel of Bombo at Grand Central Market in Downtown La shares his favorite leek tart recipe.

Los Angeles Magazine
Chef Mark Peel of Bombo Shares His 10 Favorite Dishes in L.A. Los Angeles Magazine - January 20, 2017

Chef Peel (of Grand Central Market’s Bombo) was lovely enough to take a hot minute from his ludicrous schedule to sit with us and share the food he loves and eats around the city.