Dining
done right.
Somebody has to decide what a table should eat, in what order, and when it has had enough. Mark settles that before the night starts. It is the part of the work that does not look like cooking.
Based in India, and he travels.
Private dining
The food
Sea
Whole, off the boneLand
On the planchaDessert
Plated to order
The chef behind it
About Mark
A Bachelor of Arts in Culinary Arts from the Welcomgroup Graduate School of Hotel Administration in Manipal. Then the line in Manhattan’s Financial District, and the pass at Fullfills as head chef.
At Neat Meals he ran the central kitchen and cooked privately for high-profile clients. What someone cannot eat shapes the menu before anything else does.
Some nights that is Mark alone, some nights it is Mark and his brigade. The menu is his either way, and so is the pass.
The Mark standard
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Sourced the morning of
Everything in the kitchen the day you eat it, never the day before.
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Cooked where you are
Everything is finished on site, in front of you, not reheated out of a box.
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As many hands as it takes
One chef or a full brigade, sized to the night. Mark runs the pass either way.
Your table.
His kitchen.
Three kinds of night he cooks. Each one is written from scratch for the table it is going to.
Private dining
2 to 12 at your table
A menu written around the people eating it, cooked where you are and brought out course by course. The most-booked night he does.
Events
12 to 60 guests
Birthdays, launches and company dinners. Same food, more hands — Mark brings a team he has worked with for years and runs every pass himself.
Bespoke
By arrangement
Tasting menus, chef’s table, a cooking lesson that turns into dinner. If you have an idea that does not fit the other two, this is the one.
Work with Mark