Food is born in the blood

With his grandparents emigrating from Italy in the early 1900’s and consequently establishing Picone Fine Food in Dundas Ontario, Mark was inspired to obtain his degree in hotel and food administration from the University of Guelph in 1986.

Mark, whose Italian family of food purveyors gave him an early start in culinary appreciation, trained in a variety of restaurants across Ontario before working abroad in France (Trianon Palace in Versailles, Perraudin in Biarritz, Chez Chamille in Burgundy) and Italy (Antica Dolceria Bonajuto in Modica, Ristorante Tivoli in Cortina, Risorante Arnolfo in Colle di Val d’Elsa) for six years. Upon his return to Canada in 1996, he was procured by John Howard to head up his new venture where Mark became a pioneer of culinary excellence in Niagara and secured his Certified Chef de Cuisine designation in 1999, with many decorations to follow.

Acclaimed Chef

Picone has been the recipient of many awards and accolades including multiple AAA/CAA 4-Diamond Awards, Fellowship in the Hostelry Institute and DiRoNa recognition. Although a rare distiction outside of Europe, Mark was appointed to the Order of Professional Italian Restaurateurs in 2002 as a result of bringing Italian culinary standards to a new level. Chef has also been featured on various Food NetworkPrograms and accepted an invitation to guest-chef at the James Beard Foundation in New York.

Giving Back

Mark has become known for his uncompromising passion for excellence and his deep respect and commitment to the local Niagara purveyors. Working closely with them, he develops menus based on farm fresh ingredients often highlighting and promoting his purveyors on each of his custom created menus.

Currently Mark Picone is a Chef Professor at the Canadian Food and Wine Institute and member of Slow Food Canada

4075 Moyer Road
Vineland, ON L0R 2C0

Phone: (905) 562 9648

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