Mark joined The Ritz-Carlton, Naples in November 2005 as lead line cook in The Grill, and in June 2006 was promoted to Pool Chef of The The Poolside Café. Mark was appointed to his current position in The Grill in October 2007.

Prior to joining The Ritz-Carlton Hotel Company, Mark worked at The Pinehurst Resort, Pinehurst, North Carolina. Mark began his employment with Pinehurst as a culinary extern in their Holly Inn restaurant; he was offered a full time position at the restaurant following completion of his externship in late 2001. He was promoted to a sous chef at the resort, holding the positions of Saucier, Garde Manger Sous Chef and Sous Chef for Holly Inn. Mark is a graduate of Indiana University Academy of Culinary Arts in Punxsutawney, Pennsylvania.