Join the esteemed Chefs of the Canadian Food and Wine Institute as they guide you through their signature dishes with a showcase unlike ever before. Beginning this unique series is Chef Mark Picone a well known Chef in the gourmet community and beyond and a purveyor of exceptional grapes that are crafted into beautiful wines by some of Niagara’s best wineries.
Chef Mark Picone will craft a four course menu for guests of Benchmark Restaurant on Thursday January 24th at 6pm.
Tickets are $79 inclusive of pairings tax and gratuity.
Please contact Benchmark Restaurant to reserve your seats:
905-641-2252 ext. 4619
About Chef Mark Picone:
With his grandparents emigrating from Italy in the early 1900′s and consequently establishing Picone Fine Food in Dundas Ontario Mark was inspired to obtain his degree in hotel and food administration from the University of Guelph in 1986.
Mark whose Italian family of food purveyors gave him an early start in culinary appreciation trained in a variety of restaurants across Ontario before working abroad in France (Trianon Palace in Versailles Perraudin in Biarritz Chez Chamille in Burgundy) and Italy (Antica Dolceria Bonajuto in Modica Ristorante Tivoli in Cortina Risorante Arnolfo in Colle di Val d’Elsa) for six years. Upon his return to Canada in 1996 he was procured by John Howard to head up his new venture where Mark became a pioneer of culinary excellence in Niagara and secured his Certified Chef de Cuisine designation in 1999 with many decorations to follow.
Picone has been the recipient of many awards and accolades including multiple AAA/CAA 4-Diamond Awards Fellowship in the Hostelry Institute and DiRoNa recognition. Although a rare distiction outside of Europe Mark was appointed to the Order of Professional Italian Restaurateurs in 2002 as a result of bringing Italian culinary standards to a new level. Chef has also been featured on various Food NetworkPrograms and accepted an invitation to guest-chef at the James Beard Foundation in New York.