Founder / Executive Chef
Always curious in the kitchen, Mark found himself loving to cook at an early age. He began learning how to cook crepes for his family on Saturday mornings from his dad and explored creating flavours with his Oma on their many trips abroad. Mark started his career studying classical French culinary arts at V.C.C. and began running his first kitchen at age 19. After gaining experience in various restaurants, Mark finished his Red Seal Certificate and apprenticeship through The Observatory, a fine-dining restaurant at Grouse Mountain. Mark has led many kitchens in the role of Sous-Chef, Chef, and Kitchen Manager, and has owned and operated catering companies for the past nine years. He also holds a B.A. in Pastoral Leadership. Mark's passion for life and people is expressed through a love of creating dining experiences that bring people together and memories that last a lifetime.