A graduate of the Culinary Institute of America in 1991, Mark's career quickly progressed and developed within the structure of 4 star, 5 diamond hotel chains such as the Ritz Carlton hotels and the Four Seasons hotel company as he rose to prominence in the kitchen. This vast experience has allowed him to travel throughout the United States and Europe, learn new techniques, and develop his knowledge and love of the art of Pastry. This quickly became the driving force behind his dedication to quality of product and service. During this time, Mark was a teaching assistant at the Notter School of Pastry Arts with world renowned pastry chef Ewald Notter.  Here Mark mastered the arts of blown sugar sculpting, chocolate, gum paste flowers, and pastillage decorations. 

With his wife, Marie, and children, Aidan, Una, and Fiona, Mark relocated to New England in 2002 to fulfill two of his dreams. The first: to establish Confectionery Designs, a boutique wedding cake company offering cakes and confections with elements of personal expression and artistic creativity. The second: to teach. Mark is an Associate Instructor at Johnson & Wales University in the International Baking and Pastry program based in Providence, Rhode Island. During this time, Mark not only continued to run his successful business but also expanded his career through professional accomplishments such as becoming the pastry coach for the Student Culinary Olympic team which took home an Olympic bronze medal in Germany of Fall 2004. This expansion continues to this day, with Mark traveling all over the world to keep up with the evolving industry, flavors, and techniques.

With thirty years of industry experience, twenty of which as an executive pastry chef, Mark and his team devote only the best ingredients, hard work, and love to make every delectable bite as delicious as it is beautiful.