Chef Mark’s culinary training has taken him to Asia, Europe, Hawaii, Tennessee, and Kentucky. For two years, he served as sous-chef under Chef Kathy Cary at Lilly's Bistro in Louisville, Kentucky. Chef Cary is known as a leader in the farm-to-table movement and during his time there, the restaurant received two James Beard Awards.
Mark moved to Cincinnati in 2006. He owned and operated the award-winning NuVo restaurant in Northern Kentucky. He has also served as Executive Chef for Chalk + Wine, Nicholson’s Tavern & Pub, and Parker’s Tavern.
Chef Mark has a degree in Culinary Arts from Sullivan University. In his current role, he mentors the chef team and is responsible for innovation and menu development at all Looking Glass restaurants.