Mise en Place: Black Stag’s Mark Jones on culinary freedom, great steak, and soulful plates
Chef Mark Jones. // Photo by Chris Ortiz Mark Jones believes that the key to good cooking is in keeping it simple. He’s the Wolfgang Puck-trained executive chef of Black Stag, a brewery on Lawrence’s beloved Massachusetts Street where he nurtures his creative instincts in the kitchen and encourages his staff to do the same. Below, he dives into his…