Crafting Culinary Connections at Open Market LA An Interview with Chef Andrew Marco

Chef Andrew Marco’s culinary journey is a testament to the power of passion and community, and the creation of Open Market LA, a gem in the bustling Los Angeles food scene. From humble beginnings cooking with friends to establishing a restaurant known for its highly rated sandwiches, Marco’s story is one of innovation, resilience, and a deep love for bringing people together through food.

It all began when he moved to LA as a young professional, navigating the bustling city and grueling three-hour commutes from Chino Hills. There was always solace and creativity found in the kitchen after a long day. What began as simple, experimental cooking sessions with friends using recipes from VICE and MUNCHIES soon blossomed into weekly potlucks where sharing meals rekindled old friendships and forged new ones through the love of food and culture. These gatherings allowed Andrew to reconnect with old college friends, including Chef Ralph Hsiao, who was instrumental in his culinary journey. By 2016, the two chefs began hosting weekly pop-up dinners, creating a communal and culturally diverse dining experience for guests.

As their dinners gained popularity, Chefs Marco and Ralph’s recipes were in high demand, prompting them to quickly turn their passion into a business by 2019-2020. However, the COVID-19 pandemic brought many challenges, leaving Marco feeling empty without the interaction of feeding people in person, as business was restricted to takeout only. This led to the desire to create a neighborhood spot in downtown LA that embodied the community spirit, much like a bodega, called Open Market LA. The restaurant quickly became a hub for locals, tourists, and foodies alike, by offering a unique twist on traditional cuisine artistically packaged into a sandwich

– The Kenmore: inspired by Korean kimbap, with burdock root, pickled radish, perilla, cheddar, and KEWPIE mayo –

Central to Chef Marco’s restaurant concept are his innovative sandwiches, particularly the use of KEWPIE mayo. The Kenmore and The Beverly sandwiches are standout items on the menu, thanks to the unique flavor profile KEWPIE mayo brings. Marco grew up with KEWPIE mayo and was immediately drawn back to its umami richness, subtle savory notes, and the way it enhances without overwhelming the other ingredients when creating his menu. The Kenmore, inspired by Korean kimbap, combines burdock root, pickled radish, perilla, and cheddar, with KEWPIE mayo adding a creamy, umami element that ties everything together. Similarly, The Beverly, a take on the classic McChicken, only features three ingredients: fried chicken, lettuce, and KEWPIE mayo, giving importance to carefully selecting components that balance freshness, heartiness, and umami.

– The Beverly: a take on the classic McChicken featuring fried chicken, lettuce, and KEWPIE mayo –

Marco’s ability to blend different traditional cuisines into his menu is a testament to his talent for connecting with people of various cultures. By carefully selecting his foundation for bread and condiments, he expertly incorporates elements from diverse culinary traditions to bring a fresh perspective. This fusion of cultures makes his sandwiches not only delicious but also a celebration of diversity and culinary innovation.

Chef Marco (Left), Chef Ralph (Right)