Mark started cooking as a hobby and quickly fell in love with the “heat & passion” of the restaurant kitchen. His classical education came under the tutelage of Jacques Maxima of the Chanticleer in Nice, France, while he was the consultant chef of the Hotel Meredian in Newport Beach, CA. Mark also cooked at the San Ysidoro Ranch in Monticito, CA.
He came back east in 1989 and attended the Cambridge School of Culinary Arts while working at Michela’s under Chef Todd English. After a four month stage in Florence, Via Reggio and Milan, working within the Ristorante Del Buon Ricordo Group, he washed ashore on Nantucket where he was the Chef de Cuisine at Le Languedoc Restaurant for 13 years.
Mark continues to learn and expand his culinary skills including bread making classes at King Arthur. Both he and Eithne love to travel, experience food from around the globe, and bring those flavors back to Nantucket!