Mark first
embraced the culinary world as a child in the kitchens of his family. Going to
his grand parent’s house was always a treat. “You must not eat before we go”
said his mother because grandma has something special for us. First stop would
be the garden where he would pick fresh berries, grapes and tree fruits. He
would help grandpa with his garden and winemaking chores. Growing up in a house
where the kitchen was the heart and soul of the family naturally led him into
this vocation.
At 17 he
migrated to Texas and started at the Flagship
Hotel on Galveston
Island. For 4 years he
worked as a purchasing agent procuring foods for 7 different chefs hailing from
several countries. Each chef had different requirements and this developed his
knowledge of food. Moving back to Pennsylvania
he found work in a country club as a cook.Tom Bolger, a CIA trained chef, took mark in and taught him how to cook
professionally. After 4 years there he went to Miami where he worked with world class French
chefs. There he learned the skills enabling him to be where he is today.
He gained
his first executive chef position at the age of 32 in the prestigious Omni
Colonnade Hotel in Coral Gables.
After 11 years there (6 as executive chef) Sandals Resorts made him an offer he
could not refuse. An opportunity to work in a another country at a resort that
has 5 restaurants, butchery and pastry shops was a dream come true for Chef
Mark. “We all have to work so why not work in paradise” (speaking of Jamaica) He
took on that challenge for 4 years before taking a break from the culinary
arts.
But
successful business interests could not keep him away from his true calling. A
small boutique hotel opened up in Ocho Rios and was looking for a chef. He soon
found himself back in the kitchen cooking and creating menus for the Shaw Park
Beach Hotel. After 2½ years there it was time for Kingston and the Courtleigh Hotel &
Suites. This is his home now and he has settled in quite nicely with his
Jamaican born wife of over 10 years and their 3 children.
Chef Mark
has created and executed several Chaine des Rotisseurs dinners in Miami.
He received
the manager of the year in 1994 at the Colonnade.
Developed
and directed a dinner for the Secretaries of State of 40 nations at the Summit if the Americas in 1994
Hosted a
“Feeding the Mind” fundraiser with 12 of the most famous female chefs in America in 1996
Participated
in many high profile community and charitable events during his career.
Hosted the
Sandals “Ultra Travel Agent Awards” gala banquet in 1999
Member of a
5 chef team that won 2 first prizes at the First International Barbecue/Jerk
Cook-off in Montego Bay in 2002
Awarded
“best supporting chef by Le Toque Blanches in 2001
Awarded
gold medals for “best beef and best soup” in “A celebration of Jamaican street
food” culinary competition in 2009.
Numerous
features in newspapers and magazines on food.
Served two terms
as vice president for the Kingston area of the Culinary Federation of Jamaica.