Mark Graham.
ALBANY — Mark D. Graham, a veteran chef at numerous Capital Region restaurants over the past two decades, will serve as head chef at Hattie’s restaurant being developed to open in early 2023 in the former historic location from Lombardo on lower Madison Avenue. Graham has been the brunch chef at the original Hattie’s in downtown Saratoga Springs for the past few months.
Hattie’s and its laid-back sibling, Hattie’s Chicken Shack in Wilton, was owned by chef Jasper Alexander and his wife, Beth Alexander, from 2001 until they sold it to the Business for Good Foundation last year. Founded by marketing manager Ed Mitzen and his wife, Lisa Mitzen, Business for Good has varied interests and, as a non-profit organization, works for social change in areas such as food insecurity, housing instability and educational inequalities. BFG also owns The Bread Basket in Saratoga Springs and is developing another restaurant, slated for summer 2023, in Voorheesville, where Ed Mitzen grew up. All operate under the non-profit model.
With support from the foundation, last year Hattie was able to provide all employees with health insurance. The Alexanders continue to run the business. Graham came aboard this spring to learn about Hattie culture, cook brunch and be part of the Albany property’s long development, Beth Alexander said.
Graham recently held a top position for Salt & Char and its neighboring sibling, Morrissey’s at the Adelphi Hotel in Saratoga. He has had two stints each as Executive Chef at Wine Bar in Saratoga and MezzaNotte Ristorante in Guilderland, as well as executive or managerial positions at Campagna in Malta, Taste in Albany and Forno Bistro, Max London’s and Chez Sophie, everyone in Saratoga. .
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