With his wife Marie and children, Aidan, Una and Fiona, Mark relocated to New England in 2002 to fulfill two of his dreams. His first to establish Confectionery Designs, a company specializing in wedding cakes and his second to teach, and is now a Pastry Arts Instructor at Johnson and Wales University, Rhode Island. He continues to stay current with courses and seminars at institutions including The Notter School of Pastry Arts, The World Pastry Forum and The French Pastry School. He is an active member of the American Culinary Federation (ACF) and was the pastry coach for the Student Culinary Olympic Team, which took home a bronze at the Culinary Olympics in Germany in the Fall of 2004. In 2007, through the ACF, Mark was certified as a Certified Executive Pastry Chef (cepc).
Following Mark’s graduation from The Culinary Institute of America in 1991, his career excelled within the structure of Four Star and Five Diamond hotel chains such as The Ritz-Carlton Hotels and The Four Seasons Hotel Company. This vast experience allowed him to travel throughout the US and Europe and is the driving force behind his dedication to quality of product and service. Mark also was a teaching assistant at The Notter School of Pastry Arts with World-renowned Pastry Chef, Ewald Notter. Here he achieved the skilled art of pulled and blown sugar sculpting, chocolate, gum paste and pastillage decorations.
With his refined experience, Mark will create your wedding cake with elements of personal expression and artistic creativity.
Mark’s work and travel experience have taught him the importance of personal service and professional work ethics. He is looking forward to the opportunity to create a masterpiece that will reflect your own style and personality.
“Mark’s passion to detail and quality always came first, shortcuts were not an option. He is one of those great finds that make you proud”
Ewald Notter – Notter School of Pastry Arts.