Mark has been actively progressing within the food service industry since the age of 13. During this time he has developed a style of cooking that is rooted in classical French cuisine but takes pieces from all over the world and has a large Asian influence. He has worked hard over the years to develop a philosophy that speaks to the Canadian seasons and also to the sustainability and environmental impact that must be considered in this day and age of food preparation and consumption.
Mark has an extreme passion and preference for local, seasonal ingredients. He actively supports local growers and producers of all kinds and credits them with the real hard work, since without our farmers, foragers and artisanal producers of specialty products he would have nothing to work with to build his culinary creations.
Mark is a Red Seal certified Chef and has worked for such notable companies as the Oliver & Bonacini Group, Talisman Mountain Resort, the Liberty Entertainment Group and has held several Executive Chef positions over his career. He has a strong background managing the facilitation of off-site catering events, particularly weddings. He has also mentored a countless number of students and youth (and others) with an interest in the culinary arts.
This new venture is a complete departure from the traditional kitchens that Mark has worked in over the past 20 years and he is very excited to be bringing his own mobile restaurant and catering company to the deserving clientele of Grey County and beyond.
Marks passion and philosophy will be able to be enjoyed through the 8 foot window of the Feastology Food Truck coming soon to an event, wedding, street corner, field, backyard, arena, buck and doe, forest, alley, driveway, or wherever there is anyone, anywhere, with a need for really great food!
So until we meet (or meet again), Keep Calm AND Feast On!