Chef Mark Courseille’s passion for the culinary arts started at a a young age. Before he was old enough to vote, his heart and mind had decided that a chef's coat was truly his calling, which is reflected in the passion he brings to his food today.
Originally a native of Bordeaux, in Southwest France, Chef Courseille graduated from the Culinary High School of Talence. Chef Courseille continued his culinary journey in the kitchens of many high profile restaurants, including Washington DC's Citronelle by Michel Richard, Le Paradou by Yannick Cam, and Le Saint-James (Relais & Chateaux) in Bouliac, France.
Chef Courseille has earned recognition and artistic respect of the world’s leading chefs, restaurateurs, and culinary experts.