Chef Mark, or Mook, as we affectionately call him, has recently relocated to the Valley of the Sun from the Big Apple! He actually flew to Phoenix to try out for Grey Tie Events not only because he loved the concept so much; but because he’s so passionate about preparing his dishes for people in person.

Mook has an extensive career in the culinary arts and worked under some of the best mentors out there, including our own home town hero, Chef Christopher Gross! His ability to pair flavors in new and exciting ways was evident in his audition. At one point in his career, he oversaw the kitchen for a famous French Vietnamese kitchen in Florida and his love of Asian cuisine took flight.

Mook has an easy manner and is always smiling. Whatever the calling, Mook is able to design a feast for the eyes and a delicacy for the palate. Please see his signature menus below.

 

 

 

 

Menus

Amuse

  • Ginger Lemon Grass Scallops

Appetizer

  • Spicy Tuna Rolls

Starter

  • Tom Yam Soup

Main Course(s)

  • Singapore Chili Prawns
  • Red Pork Curry
  • Stir Fried Kai Lan with Roasted Garlic and Miso

Dessert

  • Almond Jelly with Sake Marinated Lychee and Dragon Fruit

One of our More Popular Menus, all of our Chefs are familiar with the history, myth and not so mythological aspects of the unique qualities of these dishes. 

Menu One

  • Asparagus Prosciutto Rolls
  • Roasted Figs Drenched in Jasmine Honey
  • Oysters 2 Ways: On the Half Shell, Rockefeller
  • Grilled Artichokes with Pesto Aioli
  • Traditional Caviar on Bleenies
  • Spicy Shrimp Tacos
  • Grilled Pineapple with Rum Sauce and Chocolate Ganache

Menu Two

  • Asparagus Dipped in Orange Hollandaise
  • Raw Figs Almond Ambrosia
  • Lobster Bisque
  • Artichoke Stuffed with Shrimp in a Creamy Chipotle Sauce
  • Mushroom Caps Stuffed with Escargot 
  • Roasted Shrimp with Herbed Goat Cheese and a Sweet Chili Sauce 
  • Chocolate Fondue With Fruits and Cheese

Amuse

  • Moroccan Marinated Olives

Appetizer

  • Chic Pea and Parsley Soup

Starter

  • Tomato and Roast Pepper Salad with Fresh Herbs, Lemon and Olive Oil

Entree

  • Filet Mignon Tagine with Sweet Potato

Vegetable

  • Cumin Scented Roasted Eggplant

Dessert

  • Apricots Stuffed with Almond Paste

Amuse

  • Southwest Meatballs w/ Creamy Cilantro Dip

Appetizer

  • Cowboy Nachos w/ Avocado, Tomatillo, Peppers and Tomato

Starter

  • Wedge Salad w/ Bacon Vinaigrette and Blue Cheese

Entree

  • Dutch Oven Roasted Cornish Hens

Vegetable

  • Grilled Seasonal Vegetable Skewers

Starch

  • Tamale Corn Cake with Peach Pepper Jam

Dessert

  • Baked Pumpkin Custard

Amuse

  • Swiss Chard Omelette

Appetizer

  • Goat Cheese Soufflé

Starter

  • Belgian Endive with Lemon Thyme Dressing

Entree

  • Pork Chateau Briand with Camembert Sauce

Vegetable

  • Asparagus with Orange Béarnaise

Starch

  • Potatoes Dauphinois

Dessert

  • Crepe Suzette

Amuse

  • Lamb Picadillo Empanada with Mint Mojo

Appetizer

  • Ecuadorian Shrimp Ceviche

Starter

  • Cabbage and Watercress Salad

Entree

  • Skirt Steak with Chimichurri

Vegetable

  • Green Beans and Carmelized Garlic

Starch

  • Roasted Sweet Potatoes

Dessert

  • Banana Crepes

Amuse

  • Salt and Pepper Shrimp

Appetizer

  • Pork & Scallion Pot Stickers with Ginger Soy Dip

Starter

  • Raw Vegetable Summer Roll with Citrus Garlic Dip

Entree

  • Flash Fried Whole Red Snapper with Nuoc Cham

Vegetable

  • Braised Bok Choy

Starch

  • Vietnamese Style Fried Rice

Dessert

  • Banana Coconut Flambe