"I started working in the hospitality business when I was thirteen catching the mooring lines as tour boats pulled up at the Voldt Castle near my home in the Thousand Islands in Upstate New York," Mark reminisces. "One day the chef at the prestigious Thousand Island lost it and fired all the kitchen staff. I happened to be outside at the time and someone came out and said 'Hey kid, you want a job?' I've been in food service ever since!"

When it came time for college, Mark chose a small private school near Lake Placid where he earned an associate degree in Hospitality Management. After graduating, he worked in a number of four star restaurants in the Syracuse area. A position running the Food and Beverage operation at a golf and country club in Upstate New York put him in the network that eventually led to CVAC in 1994: "I like the challenge of being part of a private club. Unlike restaurants, you get to know the people you serve. You see them regularly. If something isn't right you hear about it so you can address it immediately."

Mark has the reputation of being able to visualize a complete event and then pull together all the components needed to ensure success. The growth and improvement in the quality of the food and service in his department are proof of his organizational skill.

Helping families to plan major functions is one of his favorite things at the Club: "I enjoy participating with the families and helping them create an important event in their lives."

Mark comes from a family with a history in the service industries: "I grew up in an atmosphere where people enjoyed the dignity of serving others. Now I enjoy it too. In fact, I love it."

Mark has responsibility for all aspects of the Club's member ala carte and private party food and beverage operations.