About the Chef

Chef Mark brings over 25 years of culinary expertise shaped by his roots and global experiences. Born in New Orleans with a rich Sicilian and Creole French heritage, he grew up by his mother’s stove, immersed in the soulful flavors of Louisiana classics like gumbo, jambalaya, and étouffée. His career has taken him through top-tier restaurants and luxury hotels across New Orleans, Miami, Sarasota, and Trinidad, where he honed his craft and developed a style that celebrates both tradition and innovation. Chef Mark’s cooking is a heartfelt expression of heritage, culture, and refined skill.

Chef's Favorite Menu Item

You know, if I had to pick a dish that really tells my story on a plate, it would be the cornmeal-crusted Gulf oysters. There’s just something about that golden crunch and briny bite that takes me right back to my roots. It’s like a little love letter to both sides of my heritage—French and Italian—coming together in perfect harmony. I grew up on the bold, soulful flavors of Louisiana, with a Sicilian twist always sneaking its way in. This dish is the best of both worlds: rustic, refined, and packed with flavor. Every time I serve it, I feel like I’m inviting you to Sunday dinner at my family’s table—where the food always had a little crunch, a lot of heart, and even more stories.