Mark began his culinary career at the early age of fourteen by making salads in a steakhouse on the south side of Chicago. After years of working in restaurants and hotels apprenticing under European chefs in such culinary meccas as San Francisco and Los Angeles, Mark had the opportunity to attend college in Grand Rapids, Michigan where he received his Associates Degree in Culinary Arts.  During this period Mark helped cater the opening of the Gerald R. Ford Museum, an event attended by over 1500 people including such dignitaries as Presidents Nixon, Carter, Ford and Reagan.

   Before moving to York, Mark served for several years as the Executive Sous Chef at Sedona, Arizona’s Enchantment Resort rated by Travel & Leisure Magazine as one of the“ Worlds Top 100 Resorts”, overseeing the day to day operations of the resort's three food outlets, including the  AAA rated Four Diamond “Yavapai Restaurant”.

   Mark has attained the level of Certified Executive Chef through the American Culinary Federation, the nations largest association of professional cooks and chefs and is currently working toward the level of Certified Master Chef.

   Mark has received numerous awards for his participation in culinary competitions and has also had the opportunity to cook at the renowned James Beard House in New York on two occasions. Mark’s most recent accomplishment was defending his title of “Iron Chef Pennsylvania” at the 2008 Pennsylvania Food & Beverage Conference held in Harrisburg this year.