Open Fire Co

The page for Open Fire Co: a purveyor of open fire dining experiences. Welcome! I'm Mark. Spread the news!

I have a sweet little cookbook coming out this fall and this is the spot to keep track of all the updates and news. You can also expect excepts, rad photos from the book and perhaps an early recipe or two. Also, I make snack correspondence for Snacks and Snacks, a super fun web-series hosted by some world citizen friends of mine. And check out my insta page for giveaways and fun goodies.

09/16/2026

Question for the group: If someone you know has problem, how do you gently let them know?

Mark Stevens Roncoli & fish heads. Let's talk him off the cliff... 👇

📷 Jess Kearney

09/14/2026

Sometimes it's the tiny details that we remember. We strive for food that makes your tastebuds dance. But we also think about how your mind perceives the space and environment. Any layer of meaning we can build enhances the experience AND the food.

We design the space like a scene in a film. We want you to walk into a world that exists in only that moment of time. If this appeals to you for your next event comment FIRE and we'll DM you a link to our inquiry form.

📷 Jess Kearney

09/02/2026

We will put fish heads and collars in literally anything. But if we had to choose just one 👉 fire bread leavened next to the flames and grilled on the spot has to be in the discussion.

Salty, sour and warm; we picked out this delightful tuna collar from Harbor Fish Market and added local kimchi and garden herbs to make an undeniably tasty fish sando while we were in Maine this summer.

Who is team taco and who prefers a sandwich for pulled fish cheeks and collars?

Thank to Brian I Made This For You. and the fam at Caswell Farm & Wedding Barn for collaborating on this feast.

📷 Jess Kearney

08/31/2026

Never the same twice. We build into the environment so our setup blends into the natural landscape. This is influenced by an architectural principle called contextualism or contextual design: The building of a structure in response to the literal and abstract characteristics of the environment in which it is built.

This could be biophilic - which is inclined to enhance connection to nature - like when we were in Kenya. Or industrial, like when we're in the center of New Orleans. Or in this case at Hotel Peter & Paul where the palms and brick take center stage.

Just like the meal has levels of flavor, we seek to create levels of meaning so that the memory lasts a lifetime.

Get in touch to book your event at www.openfireco.com/contact or slide into our DMs (we love compliments).

📷 Jess Kearney

08/28/2026

PINE TREE STATE 🌲 So long Maine. Reconnecting to roots this summer has been nothing short of magic. Thanks to all the pals and collaborators up here. Can't wait to come back and continue the fire cooking journey.

I was born and grew up in Maine but have not spent such significant time in the state since the '90s. Yeah, last millennium. It is so well suited for cinematic fire events.

Special thanks to I Made This For You. and Caswell Farm & Wedding Barn for hosting us for an intimately special dinner in Gray; to precipice coffee + pie for keeping Jess Kearney and I caffeinated; and to Taunton Bay for all the lobsters, crabs and oysters we ate all summer.

I do have unfinished business to catch a Portland Hearts of Pine game and have surf in Scarborough.

Who thinks we should spend more time in Maine?

-Mark Mark Stevens Roncoli

📷 Jess Kearney

08/20/2026

What do you get for a Dad who has everything he needs and doesn't show much enthusiasm for gifts? How about the one thing he openly gushes about: a Hang in his yard with his friends and neighbors.

Didn't have the team or the tools besides a few hooks and my knives. But sometimes the most fun cooking experiences are the one you have to improvise.

On the Menu:
🥟 Wild Black Bear Empanadas
🫎 Moose Jerky
🥗 Smoked Cabbage and Kelp Salad
🍗 Chickens w Smoked Grapes
🐟 Whole Atlantic Salmon w Cacik
🍍 Smoked Pineapple and Honey

📷 Jess Kearney

08/18/2026

TOMAHAWK SEASON 🥩 End of summer means it's perfect weather for steaks. For us it's not always about quantity. Whether you have two tommies or twenty, the process of hanging for a 'natural' reverse sear is the same. Smoke them in low heat while drowning them in ghee and then searing them off after several hours.

Brian from Barn & Table and I did a little collab earlier this summer where we hung them from a historic saw blade and then grilled them his dope outdoor kitchen grill. 10/10 would do again.

What's your favorite way to cook a thick tomahawk steak? No wrong answers (except the wrong answers!)

📷 Jess Kearney

08/10/2026

Mr. I Made This For You. looking sharp rocking the Open Fire Co hat while slicing up some heart skewers. One of the best parts of fire cooking is the community it opens up. An endeavor thousands of years old and there's still new perspectives and collaborations to be had.

Being able to cook with live fire is like speaking a foreign language. Those who know how share a bond forged in body scars and ashy clothes... (and most of all having forgiving spouses who put up with the laundry room smelling like a smoked salmon factory).

Tag your favorite collaborator 👇

📷 Jess Kearney

08/07/2026

Recently did a Hang for my Dad's birthday and these are the 'before' photos.

Every Hang has a concept, a setup and a scene. In fact, I approach it exactly like filming a scene in movies (in my other job I'm a 1st Assistant Director in movies and TV). I want to think about how people will see the food for the first time, how they'll smell it and move around it.

Does the space work towards what we're doing? Does the accoutrements encourage lasting memories? Will folks experience something other than a meal?

It is in this calm before the storm that we can weave into our event an architectural concept called contextual design. In architecture, that is building structure in response to its environment. For me, it means making our cooking apparatuses look like they've been there all along.

For this small event for my Dad's friends and neighbors, I repurposed pine branches from a tree that had recently blew over and blocked the road in. As we were chainsawing and removing debris, I saved these with the idea that it would perfectly blend the cage into the landscape.

And old stump was my outdoor kitchen, and wood from the lot was used as fuel for the fire. What would you add?

Stayed tuned for the after photos of the cage and the food!

📷 Jess Kearney

04/17/2026

OPEN FIRE CO PART 1 🔥 Founder and live fire chef travels to Flora, Mississippi to produce a cinematic open fire dining experience at a historic Southern hunting lodge. We visit Bozeman Meat Co to find the source of the meat for the event. And take you through a day in the life of making a large format open fire event.

This is the closest you'll get to the magic without actually going to an OFC Hang. Hope you enjoy the peek behind the curtain and check out the full video on YouTube at the link in our bio.

🔥🪵🪓

Address

New Orleans, LA

Telephone

+15044599082

Website

http://www.openfireco.com/

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