Meet Chef Mark Manigault

Chef Mark Manigault is a motivated Culinary Arts Professional with over a decade of food service experience in director/supervisory and instruction level positions. Demonstrated ability to oversee overall operations including, staff supervision and training, ensuring compliance with the highest quality standards of service, and all general functions of back of the house. Chef Marks a Troy NY native was born into a family of accomplished southern traditional cooks. As early as the age of six, Marks remembers watching his grandmother, mother, aunts and great aunts create masterpiece spreads of holiday dinners, family celebrations, church events, and community functions as they turned the family kitchen into a 5-star restaurant dining room.

Chef Mark’s family roots begin in Montgomery, Alabama where cooking is a serious business. Every recipe that has been passed down from generation to generation is meticulously designed to provide only the most mouth-watering, salivating, savory, rich, and flavorful dishes. Chef Mark decided to try his hand at this great family tradition of southern cooking at the age of 14. He knew he had been taught by the best to do the best which meant he could only use the freshest ingredients to make the best meals. So he would go to 3-4 different supermarkets, farmers markets, fresh fruit stands, and whole food stores, whenever he was creating a meal just to be sure he maintained the integrity of good southern cooking. Chef Mark then began to enhance the family recipes with his style and technique of cooking and introduced many new recipes to the family for Sunday dinners and the huge holiday feasts throughout the year. Chef Mark’s passion for cooking goes beyond his age and experience; the creativity, happiness, and joy that cooking brings him is tasted in every bite of everything he cooks.