Chef Mark Matijevich

For the past 20 years Chef Mark has immersed himself in the food service industry. Raised in the Midwest, he developed a passion for food at a young age with fond memories of the backyard garden filled with variety of vegetables. Growing up in an Italian/Polish/Croatian household that focused on homemade meals, and rarely eating out, he began to develop his knowledge of cooking from his mother. At the age of 15, he started his career as a busboy at a Greek restaurant and never looked back. After earning his B.A. from Purdue University he immediately enrolled at Le Cordon Bleu Chicago and acquired his culinary arts degree. There, he finished top of his class and rapidly began gaining experience in a wide variety of cuisines.

Taking on several different Executive Chef roles he began to diversify his career in the food service industry. Catering special events, such as a multi course dinner for Bob Newhart and Salvation Army board members, a roast of George Wendt dinner party, to a 1,000 person holiday party at Depaul University. Chef Mark’s cooking style focuses on using local, seasonal, and sustainable ingredients to make delectable meals that exceed his client's expectations.