Mark Grimes brings over 30 years of culinary experience to the table. In those years Mark has been a chef at many successful concepts, opened over 100 restaurants across the country, and won 5 Hot Concept of the Year awards from Nation’s Restaurant News. 

Mark studied at the illustrious Culinary Institute of America in Hyde Park, New York where he graduated top of his class and was selected as a the Top Student Chef.  He also participated in a James Beard event at Rockefeller Center and the Aspen Food and Wine Festival. During his time at the CIA, he spent a year working at Claridge’s in London where he assisted the team in serving many dignitaries and celebrities including Presidents Ford and Reagan, along with the Queen and other British Royalty. He even served the legendary Julia Child. 

Mark returned to the states and continued to refine his skills in hotel kitchens, with time spent at the Windsor Court Hotel in New Orleans, which at the time was ranked #1 hotel in the United States, and the American Club in Kohler, WI - both are ranked as 5 Diamond properties. 

Moving to Chicago he joined Lettuce Entertain You’s Maggiano’s and the Pump Room concepts where he developed the business side of his brain and mastered the art of creating great food that was duplicatable and very profitable. 

Since then, Mark has taken his exceptional culinary skills and proven business management prowess to many organizations including the Walt Disney Corporation, ESPN, Robert Redford’s Sundance Film Centers, Fox Sports Grills, the Restaurants America Group, The Marcus Corporation, and many more, ultimately landing at A. Marshall Hospitality in Franklin, Tennessee as the Culinary Director over 10 restaurants, across three unique brands.

Mark and his wife Kimmie live in Middle Tennessee with their three dogs, and enjoy spending time on their sprawling 25-acre retreat.