Guest Faculty Bio

Mark Furstenberg is a baker who teaches bread making, consults for other companies, and writes about breads and traditional foods. Chef Furstenberg recently opened G Street Foods in Washington, DC, a counter-service restaurant whose ever-changing menu is inspired by noodle stalls in Asia and food stands in North Africa and Scandinavia. In July 1990 he  introduced high-quality traditional breads to Washington, DC when he opened his first bakery, Marvelous Market. His breads were so novel and attractive to customers that they stood in long lines to buy the two loaves to which they were limited. In 1995, Chef Furstenberg developed the bread program for the CIA at Greystone. The following year, he sold Marvelous Market and in 1997 opened The Bread Line, a restaurant that makes traditional bread-based foods from many cultures.  In 2002 Chef Furstenberg began to consult with Thomas Keller and helped him open his Bouchon bakeries in the Napa Valley, New York City, and Las Vegas. A 2005 and 2006 James Beard nominee for Best Chef, Mid-Atlantic, he is currently writing a book about one of his passions: breakfast, a meal that is seemingly disappearing in America. (Washington, DC)