It seems to Mark like he’s always been in the kitchen. Whether making brownies with his mother, or picking out the rock for the rock soup his father used to make, food has always been a family experience for he and his three brothers. “We always ate every meal together” says Mark, “and it’s probably the main reason we have such a close-knit family today! My dad could cook anything, and showed me there was nothing to fear in the kitchen and still greatly influences my style of cooking today.” The memory of family meals helped reinforce the social aspects of food and dining to Mark, and led to his love of the food industry very early in life.

After graduating from Washington and Lee University in 1981, Mark spent over a year in Aspen, Colorado where he worked in the areas’ premiere fine wine store, Great Western Wine and Spirits. It was there he developed a love of fine wines and their pairings with some of the cutting edge fare from Aspen’s culinary scene.

Mark later moved back to Tallahassee and was part of the opening staff at the Governors Club, where he developed a longstanding friendship and respect for Chef Albert Ughetto. “Just being around Chef Albert was enough to start a fire in me for the creative process and preparing food for others to enjoy.”

After a brief stint in commercial realty, Mark realized his passion was still in the food industry, “once it’s in your blood, it’s always in your blood.” Whether working along side his brother Karl at Karl/Mark’s, or with Paula Kendrick at Black Fig, Mark’s passion for food and service is at the forefront of what he does best. Mark and Paula’s vision for Black Fig becoming a gourmet food and to go shop has provided families and individuals with home cooked meals and catering since 2010. In 2013, Black Fig was voted by the readers of Tallahassee Magazine as Tallahassee’s Best Catering Company. Also in 2013, Paula amicably sold her portion of Black Fig to Mark, thereby making him the Sole Proprietor/Chef of Black Fig.