A graduate of the Culinary Institute of America, Mark brings more than four decades of culinary experience to the table. His career has taken him from acclaimed New York kitchens to some of Pennsylvania’s premier resorts and hospitality destinations, working alongside culinary greats including Daniel Boulud, Wolfgang Puck, and Thomas Keller.

Mark’s expertise extends far beyond the line, with specialized training in meat fabrication, pastry, and confectionery arts, along with decades of involvement in the American Culinary Federation. His work has earned numerous competition medals, Best of Show honors, and Chef of the Year titles.

At Ransom Ridge, Mark brings that experience home—creating thoughtful, beautifully prepared food designed to showcase quality ingredients, complement what’s in your glass, and give you another reason to stay awhile.