A native of Massachusetts, Mark Allen began his culinary training at age 15 and is a graduate of the Culinary Institute of America. Mark is recognized both locally and nationally and has been featured on the Television Food Network, local Boston radio stations and a variety of local and national publications.
Though he has charmed kitchens across America with his culinary workings, Allen has been back in Boston for five years now, and has recently opened his own restaurant: Le Soir.
Mark has traveled far and wide as a chef, from Little Dix Bay in Virgin Gorda, British Virgin Islands, to Arizona where he worked under Chef Alessandro Strata's Mobile 5 star restaurant at The Phoenician Resort, and to The Opera in San Francisco. In 1997 Mark took the opportunity to return to his hometown, where was appointed chef of The Dining Room at The Ritz-Carlton. There, he was responsible for the culinary development, execution, presentation and menu preparation for the restaurant. Mark was the youngest and only American chef to head the award-winning Dining Room.