While attending Vanderbilt University, Mark worked in some of the finest Smokehouses in Nashville, but sparked his passion for the culinary arts when he worked in a neighborhood pizzeria during a semester abroad in Florence, Italy. Upon graduation, Mark started with Hillstone Restaurant Group in Denver. After Denver, Mark was given his first kitchen in Chicago and then moved on to Los Angeles before arriving here in Bethesda, Maryland as the Culinary Manager at The Woodmont Grill. While here, Mark has begun developing his passion for whole animal butchery, with a focus on using and respecting the entire animal.