Mark Picone Culinary Studio, Vineland, ON

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.