Chef Mark Mann enlisted into the Army National Guard as a foodservice specialist at the age of eighteen. After completing basic training he attended the Joint Culinary Center of Excellence. Within four years of his military service, he was promoted to sergeant and became a certified chef after attending the Advanced Culinary Skills Training Course, where he learned advanced techniques in menu planning and evaluation, gourmet food preparation, and meal service. After completing six years of service with the National Guard, Mann took over the executive chef position at Julep's Bistro at the age of twenty-four.
What I enjoy most about being a chef is the opportunity to continuously learn from others and translate those life experiences into my new recipes and techniques.