In 1988, chefs Mark Gaier and Clark Frasier opened Arrows Restaurant, a sustainable dining experience set in a restored eighteenth century Maine farmhouse. It was chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The chefs championed old world practices that included growing and foraging their own crops, curing their own meats, and making their own cheese. They cultivated over two acres of gardens, including an abundant greenhouse, which supplied the restaurant with its handpicked produce and herbs.

  • In 2002, Mark and Clark's cookbook celebrating their flagship restaurant, Arrows Restaurant was published.  
  • In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views.
  • In 2007, the chefs partnered with Marriott to open Summer Winter in Burlington, MA.
  • In 2010, the James Beard Foundation named the duo as "Best Chefs in the Northeast." They have been featured in Bon Appétit, Food & Wine, Time, Travel + Leisure, and Vanity Fair and they have made frequent appearances including the CBS Early Show and NBC’s TODAY show.
  • In 2011, Mark and Clark published their second cookbook; Maine Classics.  A nod to their favorite bistro style dishes.
  • In 2012, Mark and Clark participated in Top Chef Masters, Season 4.  
  • In 2014, M.C. Spiedo opened in the Seaport District of Boston in the Renaissance Boston Waterfront Hotel.  Inspired by their love of the Italian Renaissance, discovered during their personal travels, the restaurant is named for the style of spit-roasting or rotisserie cooking, which was a popular technique at that time. The menu incorporates Mark and Clark’s fascination with the old world flavors of Florence, Bologna and Venice, along with their focus on farm-fresh ingredients and contemporary cooking techniques.

Clark Frasier grew up in Carmel, California, where vegetables and fruit were available all year round.  It wasn't until he went to China to study Chinese that he learned about the seasons and the wonder of produce in its season.  During the harsh winters in Beijing, the people dried, salted and pickled cabbage, which became the only vegetable available during three months of the year.