Mark Graham has been cooking for over 33 years. He honed his craft in Northern California, working at restaurants like Lark Creek Café, Viognier, and Spago. He returned to the East Coast in 2000 to cook in restaurants in Albany and Saratoga Springs. In 2015, Graham launched Chef Mark Graham Cuisine. He offers restaurant and kitchen consulting, menu and management support, and private residence culinary dinners. He is also a partner at Graham and McGuire, providing wine paired dinners.
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