I have always been passionate about great food! Working as a professional chef has blessed me with the tremendous gift of being able to combine a life-long passion with doing that which I truly love: taking care of people by providing great food.

My cooking passions are easily traceable to my upbringing, for I was fortunate to grow up around several amazing cooks that embraced the joy of cooking. Watching my mother Betty, my grandmothers, and my sister Debbie prepare food with love, care and passion, instilled a love of cooking in me at an early age. Since six years of age (finally old enough to reach the stove) I have cooked! On that same stove, my first creation was Jiffy Pop popcorn, and I loved it!  Therefore, years later and many meals later it was no ones surprise when I began to forge a career path derived from my personal love of cooking and meal preparation.

I was a young man in my mid 20s when I became serious about developing cooking as a career.  By that time, I had worked for three years in a marine base cafeteria, and in fine dining restaurants like Cattlemen Dwarf and Black Angus Steak House. Along this journey, I discovered that I enjoyed displaying my culinary passions on a personal level, more so than working in commercial kitchens.

Later, my cooking passions expanded, as I combined cooking at home with hosting entertainment dinner parties for friends.  As my passions grew, so did my knack for the art of cooking, entertaining and pairing foods. Family and friends steadily reinforced the idea that I should attend culinary school, and although I worked in information technology at the time, I eventually followed my heart and began professional culinary studies.

After graduation, I wanted to provide my cooking expertise through a direct yet personal approach. This allowed me to express creativity through cooking and entertainment, cooking in a more intimate setting, and helping families eat healthy, upscale, foods while trying new food selections.  I also enjoyed the ability to teach cooking flavorful, healthy foods despite the false beliefs of many that healthy food
cannot taste good.

 Today, I still love discovering new techniques and flavors from around the world, while traveling both internationally and within the multicultural cities of US for culinary inspirations. I remain strongly entrenched in the importance of using fresh, local ingredients in cooking, and continue to incorporate these same values into my entire business model.

I continue to take education classes to keep abreast of learning new techniques at culinary schools, such as the Viking Cooking School, the Sclafani Cooking School and LeCordon Bleu. The art of culinary cooking constantly revolves with new techniques offering ongoing learning opportunities that I always enjoy.

Now, back to that Jiffy Pop…today, its still my favorite snack because its instantly hot and buttery right from the stove--unlike todays microwave stuff-- and its loaded with wonderful, nostalgic, childhood memories! Those who truly know me know of my popcorn obsession, so thank you for being there, and for hanging around over the years, waiting for my favorite late night snack.

To all my family, and friends (old, new, and those yet to be discovered),

Much love,

Chef Mark Wilson

YNOT let me share my passion of cuisine with you by arousing your senses!