Pastry Chef Instructor
A graduate of The International Culinary Center’s Culinary, Pastry, Bread, and Wine programs, Chef Mark was Executive Pastry Chef of the Nick & Toni’s Restaurant Group as well as the Pastry Chef de Cuisine at Mesa Grill in Las Vegas. Among his career achievements, he names being selected by the James Beard House as a participant in their 2010 “Chefs & Champagne” event in the Hamptons and becoming a certified sommelier through the Master Guild of Sommeliers as some of his career highs. He feels that love for food, passion for your craft, and patience with yourself and others are the keys to career success, and he is eager to pass along the skills he has learned to the next generation of pastry chefs. Chef Mark joined The International Culinary Center in 2011.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training