About Us


Chef Mark Peel fires up steel jacketed steam kettles to create fine-fast dishes steeped in rich, complex broths. As one of the fathers of California Cuisine, Chef Peel brings you only the freshest, most flavorful ingredients available. Bombo also features a modern day fish market curated by Chef Peel and a wonderful curation of local wines & beers that compliment our menu and with an eye to highlight smaller producers wherever possible. Chef Mark Peel’s desire to contribute to the renaissance of downtown Los Angeles was a significant factor in choosing the Grand Central Market to launch his new restaurant. Bombo is located in the center of Grand Central Market (closer to the Broadway side) at 317 South Broadway Street, Los Angeles, CA 90013.
 
Our fresh seafood market features a daily selection of seafood curated specifically by Chef Mark Peel. Sourcing seasonal, sustainable seafood, the Bombo Fresh Seafood Market offers different varieties of clams, mussels, shrimp; squid; tuna, including yellowtail; salmon; rock cod and other local, mild-flavored white fish; black cod; and oysters by the dozen. Many of these items are featured in the dishes on Bombo’s menu. Chef Peel provides additional specials like sea bass, grouper, scallops and trout, reflecting market availability and popular demand. The seafood selection in the case is reset every day and replenished up to several times per day.

Chef Mark Peel

Here is our award winning chef
Chef Mark Peel
Chef

For Chef Peel, Bombo represents an exciting departure from a career centered in fine dining. Regarded as one of the founders of California cuisine, he founded, owned and was Executive Chef of Los Angeles’ landmark Campanile restaurant for two decades and then helmed The Tar Pit. Just before Campanile opened, Peel co-founded La Brea Bakery. It was sold in 2001 and is now a worldwide company. Peel has authored numerous critically acclaimed cookbooks and appeared on several iterations of Top Chef, on Hell’s Kitchen, Knife Fight, and Kitchen Nightmares.   A fourth generation Angeleno, Peel was mentored by culinary luminaries Wolfgang Puck and Alice Waters. He was Puck’s opening chef at Spago. Chef Peel has five children and is married to Daphne Brogdon, the host of “Daphne Dishes” on the Food Network.