Over the years, Mark Sulltrop has become one of Columbia’s most influential culinary figures. He has fully grasped the idea of dining as an “experience.” At the center of his culinary journey are three restaurants that share a common thread: a commitment to approachable, thoughtfully executed food, rooted in tradition yet always open to innovation. Although one of those restaurants, 44 Stone Public House, has since closed, it is the blueprint for Sulltrop’s work today at 44 Tavern and 44 Canteen.
Mark learned to cook on the job, cutting his teeth at Sbarro’s — his first job, inside the Columbia Mall.
“I was hired as a dishwasher and prep cook when I was 16,” says Sulltrop. “I worked there for six years, and when I first started, we prepared most items from scratch: milling tomatoes for the sauce, making the dough, roasting chickens, and preparing fresh vegetables. It sparked my interest in learning more and advancing my skills and knowledge.”
His father encouraged him to learn as much as he could from others in the industry, advice he took to heart when he worked under Daniel Pliska at the University Club of MU. Mike Odette of Sycamore is another local chef he admires.
His culinary journey began in professional kitchens, where he developed a strong foundation in classic cooking techniques and kitchen operations. He worked in a wide range of hospitality environments, including stints at Les Bourgeois, Bleu, the University Club of MU, and Upper Crust Food Service. He says he not only learned what to do in managing a kitchen, but also what not to do.
This broad exposure shaped Sulltrop’s versatility as a chef. Rather than specializing in one cuisine, he kept the blinders off and learned how to execute refined plates as well as comfort food.
In 2011, Sulltrop opened 44 Stone Public House with partner Dave Faron, bringing a distinctly British-inspired gastropub to Columbia. The name 44 Stone itself was a playful nod to the combined weight of the two owners, “stone” being a traditional British unit of measurement. If you remember them when they first opened, you will understand the name.
They wanted 44 Stone to feel familiar and inviting while elevating expectations for pub/bar food in Columbia. The menu had fish and chips and Welsh rarebit alongside contemporary American fare. Sulltrop did not want 44 Stone to feel stuffy or exclusive; rather it was a place for locals to feel relaxed and experience his twist on food.
Unfortunately, after 12 years, the restaurant’s lease was not renewed, and it was forced to close. Fortunately for us, Sulltrop and his team had already expanded their vision with 44 Canteen, which opened in 2015. He says that their tacos were so popular there that they decided to make them the focus of the menu. The popular Ninth Street eatery also offer inventive burgers and small plates. With its relaxed atmosphere and rotating craft beers on tap, 44 Canteen offers a vibrant vibe, friendly service, and approachable pricing.
In 2023, Sulltrop again got the bug to expand his culinary horizons with 44 Tavern, located inside Midway Golf and Games. The menu features classic favorites from his other restaurants, such as bacon pub cheese fritters and Baja fish tacos, with dishes designed for sharing. The setting is adjacent to the Toptracer golf bays and encourages guests to eat, drink, and engage in experiences beyond the traditional restaurant format.
Sulltrop has built a reputation in Columbia as a chef/restaurateur who blends technical kitchen experience with a deep commitment to hospitality and community. Even as the restaurant industry continues to shift and evolve, Sulltrop’s work stands as a reminder that food can connect us.
I have always said that in today’s world, a great chef must be:
- A great culinarian
- A great businessperson
- A great people person
Mark Sulltrop is all three, which is why he continues to shape Columbia’s culinary landscape. He was also recognized by the Missouri Restaurant Association as an inductee into the MRA Hall of Fame for his contributions to the culinary scene.
What’s next for Sulltrop? He says he can’t help but to see a building and envision what type of food service establishment would work there. His visions must drive his wife nuts, but we are lucky to have someone with his vision in our culinary community.
Join Chef Mark Sulltrop as he teams up with Chef Jeff Guinn of 11 Eleven/The Roof/Broadway Hotel for the next “Celebration of Missouri Food and Wine” Pop-Up Dinner. It is scheduled for Monday, June 15, 2026. These two amazing chefs will prepare a four-course dinner using local Missouri products. The courses will be paired with award-winning wines from Stone Hill Winery. A portion of the cost of the dinner will be donated to the scholarship fund of the Mizzou Hospitality Management School, where they are training the future of the hospitality industry. The last dinner sold out quickly, so don’t miss out. Watch for the ads from COMO Magazine.
I hope to see you there.
Ciao for now,
John
