Chef Mark has over 20 years in the food service industry. From Wendy's to a 4 star restaurant in Northern Michigan to a Carrabba's Italian Restaurant, Chef Mark has worked in many areas of the food industry. Starting as a manager trainee with Wendy's and working up to a district manager and then site manager for new restaurants,Chef Mark proved his stamina in the face of adversity. Changing directions and gaining valuable training from Chef Tim in Michigan, he gained a new appreciation for cooking. He then took his experience in training and teaching, combined it with his knowledge of Italian cooking and became a training chef in Florida with Carrabba's.

Tiring of the long hours he then opened a successful retail store in SW Florida for several years selling gourmet products. He also ran, for three years, a spin-off cooking contest called IRON FISH that pitted Florida chefs, both amateurs and professionals in a times cooking contest based around gulf fish. Several hurricanes helped Chef Mark make the decision to move to the North Atlanta area almost 4 years ago.

He now specializes in small catering jobs for events that require a flourish with the whimsical, the unexpected and the joy of food. He also serves as part time food service director of the Duluth First United Methodist Church, a job he enjoys with all his heart.

Chef Mark believes that the dining and eating experience should be fun. He believes the best barbecue or best tacos are when the juice is running down your arms and dripping off your elbows as you eat. If you want lace, delicate flowers and classical violins, (all great in the proper venue) then do not contact Chef Mark.