Mark calls Carnegie home after spending over ten years in restaurant kitchens across the globe. Whether it was smoking briskets in Nashville, tossing pizzas in Italy, or rolling sushi in D.C., Mark has always been drawn to the complexities of restaurant kitchens. All too familiar with the challenges within the industry, Mark takes great pride in doing whatever it takes to help the customer. An avid butcher on the side, Mark enjoys spending time in the shop honing his skills. His true passion though, is raising his growing family with his wife.