Mark Peel
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Mark Peel was a celebrity chef who founded the Los Angeles restaurant Campanile and appeared on TV shows including “Top Chef” and “Hells’ Kitchen.”

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Published in Torstar on Jun. 21, 2021.
Memories & Condolences
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9 entries
July 3, 2021
My deepest condolences to the Peel family. May you find comfort
in your treasured memories of Mark and May God continue to comfort you in the days, months and years ahead. Psalms 119:76
June 30, 2021
June 30, 2021
Sincere condolences to the Peel Family. May Almighty God in the Heavens comfort your hearts with peace and loving kindness as you cope with this precious loss in your lives. Thank you for Mark Peel's contribution to the culinary industry. He was a celebrity chef who founded the Los Angeles restaurant Campanile and appeared on TV shows including “Top Chef.” He will be remembered and missed, but his contributions not forgotten. May family, friends and extended family cherish his memories.
June 29, 2021
My condolences.
June 27, 2021
May God bless you and your family in this time of sorrow. Please accept my sincere condolences.
JE Sowell
June 24, 2021
God is a God of all Comfort and he will Comfort the family's..My condolences..
June 23, 2021
Mark's beautiful and irreplaceable Campenile made my world a better place for over 20 years. He was always generous and cordial (well, we did have some political debates). Mark and Nancy created a wonderful space and delectable dishes that I will always remember. Even a perfect bread. It always augered well to see Mark with his signature cap manning the grill.
His too early passing is a loss for all of us who warmed to his welcomes and savored his unique contributions to the cuisine and atmosphere of this city.
God Bless.
Marina Borawick
June 22, 2021
I wish to extend my condolences to you for your loss. May the peace of God be with you and may he comfort you during this time of grief and sorrow.
June 21, 2021
We met Mark when he and Nancy gifted us a fabulous lunch long ago at the Campanile to celebrate their son Ben's college acceptance. Just as the LA Times piece suggests, he preferred to see himself as a cook, not a chef of mercurial extravagance. What was extravagant was a bouillabaise that was part of lunch.
When we extolled its many virtues, he just shrugged, understating, "it's a little fish soup."

When we moved to LA, we'd see him at the Wednesday Santa Monica farmer's market, personally collecting the items he'd transform at the Campanile into great Calicooking. We would linger behind him and buy tiny amounts of anything he was acquiring, always ending up with the best produce. As my wife said, "follow that zucchini!" We'll miss his important place in the LA food scene very much. Our sympathies to his family.
Daniel Golden
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