Food. Sharing. Tasting. Enjoying.

Lake Tahoe Chefs Create Bite Restaurant American Tapas...and Discover New Ones, too!

Behind every great dish is a great chef and we have our share of them at Bite Restaurant. Our practice of working with several consulting chefs has allowed our menu to evolve over time. Each chef contributes their own style to the menu, a new flavor combination, a unique bouquet of herbs and spices, a playful spin on a tried and true classic. This diversity of talent and input enlivens and elevates our menu, allowing for a wide variety of offerings. Our chefs are the food designers who have made Bite Restaurant a foodie destination. Come in and taste for yourself!

Amazing Chefs

We would like to thank the talented chefs who have developed our menu over the last four years and introduce our newest Chef Consultant Mark Estee. Chef Estee lends us his culinary talents after opening and operating a number of celebrated restaurants in the region, including Moody's and Burger Me! in Truckee, CA, Baxter's in the Village at Northstar and, most recently, Campo in downtown Reno, NV.

Mark's energy and spirit are contagious and it comes across in his cooking and in the experience diners have at restaurants he touches.

The Estee culinary credo involves the philosophy that "food should be fresh, seasonal, local, and simple." Consequently, Mark has cultivated relationships with nearby farmers to ensure his kitchen always features the freshest seasonal produce available.

"I enjoy letting already great products be the focus of a dish," says Estee.

He's appeared twice at the James Beard House in Manhattan; at Ahwahnee Chef's Holidays, featuring some of America's most innovative and acclaimed chefs; and as one of the featured chefs at the Pebble Beach Food and Wine event.

Through his career, Mark's enthusiasm, leadership, passion and dedication have led him to stage in some of America's best kitchens, including Gary Danko, Lespinasse and Chez Panisse.

After graduating Johnson & Wales University in Providence, RI, Mark worked at two small, high-end restaurants:  Pot au Feu and Cafe' Luigi. From there, he joined Hyatt Hotels working first in Boston and then in Lake Tahoe, where he was Executive Sous Chef and Chef de Cuisine at the Lone Eagle Grille. Prior to opening Moody's, Estee was Executive Chef of the exclusive Lahontan Golf Club Community.

Mark is always the first to donate his time and tantalizing meals to various community and non-profit causes. He serves on the board of directors for Project MANA, the local service that deals with food, education and helping the community. For his extensive community work, the local chapter of Rotary International awarded him the Paul Harris Fellowship Award, bestowed upon members of the club or community who best exemplify the Rotary motto, "Service Above Self."