Growing up in his grandfather’s mozzarella and ricotta factory in Yonkers NY, Mark developed a passion for working with food at an early age. While attending Fordham University, he continued to work in the cheese factory as well as work part-time at an Italian specialty food store. After graduating, he accepted a marketing position with a sports/entertainment company. During his tenure, he realized that his heart was back in the food culture in which he was raised. He left the sports marketing field and enrolled in culinary school. Working his way through various pastry and bread kitchens, Mark accepted the position of Chef Boulanger at Daniel Boulud’s eponymous flagship restaurant. Growing the Bread program as Daniel grew, Mark would ultimately be baking two batches daily of up to thirty six types of Bread for the seven NYC Dinex restaurants over the course of fifteen years.
Currently, Mark is working as a consultant to various bakeries in New York City, among them; Bien Cuit, Hot Bread Kitchen and Zaro’s Family Bakery.