At Magnolia Creek, Chef Mark provides bi-weekly cooking and baking groups for clients where they learn basic food and kitchen safety skills. During these groups, clients also obtain healthy coping skills surrounding food preparation and portioning. He earned his Bachelor of Science in Food Science, Nutrition & Health Promotion at Mississippi State. Afterward, he moved to Baton Rouge, Louisiana, where he pursued an A.O.S. in Culinary Arts while working full time in the restaurant industry. After graduation, he moved back to Starkville, Mississippi to serve as the Executive Sous Chef for Aramark Higher Education. He managed the Department of Catering for over five years, entertaining politicians, athletes, educators, and musicians alike. He then opted to move into the healthcare industry as Sous Chef at Oktibbeha County Hospital and Winston Medical Centers, where he managed the nutrition and dietary programs. His food philosophy is “approachable gourmet” and opts for the freshest ingredients, combined with care and compassion, to exceed expectations for the clients.