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15 Minutes with Mark Bolchoz

Photography (Mark Bolchoz) Alex Zerin & courtesy of (babas on Cannon) Mira Adwell & (4) Mark BolchozPhotos 6Issue March 2025
Use Your Noodle: “I love fusilli col buco, a long, stretchy noodle with a hole running through it. It makes for an awesome ragu with pulled meat.”Running Man: “I was never fond of running until my time with the Marine Corps. Now, I use it to clear my head, flesh out ideas, and get some needed exercise.”Dream Destination: “The Amalfi Coast is unmatched—a short trip from sandy beaches with cliff tops, city nightlife, incredible food, and great limoncello.”Hang Time: “Babas on Cannon is in a league of its own. The vibe is impeccably ‘Euro all day,’ from the coffee and pastries to the aperitivo hour with olives and sardines.”All in the Family: “Being a father is the only thing I’ve always wanted to be. My beautiful wife and I have two sons and hope to continue to grow our family.”The former Indaco chef and culinary director of Italian concepts for Indigo Road Hospitality Group was named one of F&B industry magazine FSR’s “40 Under 40 Rising Stars” in 2024.

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15 Minutes With: Former Indaco chef Mark Bolchoz strikes out on his own with neighborhood osteria Cane Pazzo
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