Mark Driskill went to culinary school at Johnson & Whales in Charlotte, North Carolina. After school he returned to his native Alabama to work at Frank Stitt's Highland's Bar and Grill. Beginning in the pastry kitchen, he quickly worked his way through the ranks to sous chef, lead butcher, and eventually lead grill cook. Chef Driskill continued this invaluable experience of working under Frank Stitt by coming on as the head chef and kitchen manager of Bottega Cafe at the early age of 26. A relationship with Mauricio Papapietro welcomed Chef Driskill on as the head chef of the launch team of Brick & Tin in Mountain Brook, Alabama. Papapietro's mentorship and friendship was instrumental to Chef Driskill as he started a new restaurant.
Following his time with Papapietro, Chef Driskill accepted a position with Time Inc. as the coordinator of their food studios. While there, he developed recipes for publications such as Southern Living, Coastal Living, Food & Wine, People, Health, Real Simple, and MyRecipes. He has contributed to numerous cookbooks as well as provided the food styling in magazines of several Fortune 500 companies. Mark and his wife, Ashley, now own Ash Neighborhood Bar & Grill in Homewood, Alabama. They have three children: Henry, James, and Catherine.
