Founder / Executive Chef
Mark began his career studying classical French culinary arts at V.C.C. 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.