Mark Culinary Services

We are a newly launched company providing personal chef services and well as cooking instruction of all types, both interactive and not.

After attending the Institute of Culinary Education, I began cooking in the New York restaurants of big name chefs like Jean George Vongerichten, Todd English, Laurent Tourundel, and my personal favorite, Mario Batali. Upon arriving in Tampa, I spent two years cooking under Ferrel Alvarez (who later opened Rooster & the Till). I then worked under Chad Johnson at Sidebern's, Elevage and Haven. I then dived into Japanese cuisine by helping open both Ichicoro Ramen and Ichicoro Ane. All in all I have 12 years of fine/modern dining experience.

I am currently a member of the United States Personal Chef Association.