Mark Crandall has always had a passion for food. His culinary career started when he went to Johnson & Wales University and worked in his family’s restaurants in North and South Carolina. From there, Mark worked to grow his skills by working in fine dining restaurants, a bread bakery, and high volume catering companies throughout the south. In 2014, Mark graduated from Johnson & Wales University with a degree in both Culinary and Baking & Pastry Arts. After graduation, Mark was hired as an executive chef for Hilton Hotels; there he opened a new hotel and restaurant in Rochester, NY. After that, he began his career at Wegmans as a culinary team leader in the Prepared Foods Department. Currently he manages the Sushi and Asian Department here in Charlottesville, VA. Mark has been with the company for 2 years learning new things every day. Chef Crandall resides in Louisa, with his newborn son and wife who works for Wegmans at the Short Pump Location.