As Co-owner and Executive Chef of The Chef’s Table for over 20 years, Mark has executed well over 1000 events. His love of food, logistics and processes has fueled his desire to master all things related to sous vide and its power in catering applications. He also enjoys combining his interests in building and construction with food, resulting in innovative stationary displays. Mark not only likes to think outside the box, he loves to build the box - in new and different shapes every time.