Crc Mark Corrigan

Mark Corrigan, CRC, is an experienced culinary professional with a robust background in various culinary roles, currently serving as a Research Chef at Cavendish Farms since April 2011. Prior positions include Executive Chef at Aramark Remote Services and Sous Chef at Stanhope Bay and Beach Resort. Additional experience encompasses roles as Executive Sous Chef at La Rua Restaurante and Jr. Sous Chef at Araxi Restaurant + Bar, along with earlier positions as Chef de Partie at Lumiere Restaurant and 1st Cook at Whistler Blackcomb. Educational credentials include an Applied Degree in Culinary Operations from the Culinary Institute of Canada, a Professional Culinary Diploma from Dubrulle International Culinary and Hotel Institute of Canada, and ongoing studies in Culinology at Guelph Food Technology Center.