Hi, I’m Chef Mark.
Mark Grigsby

I bring calm, reliable, scratch-cooked meals to your home—built around your tastes, your schedule, and consistent execution.

I make thoughtful, stress-free meals that fit seamlessly into your life.

I’m a professionally trained chef with extensive experience in scratch cooking, private dining, and customized in-home meal preparation. I focus on creating well-executed food that matches your preferences and dietary needs—whether you want weekly meal prep for a busy household or an intimate private dinner for a special occasion.

I work closely with you to plan flexible menus around quality ingredients and a clean, organized kitchen. Reliability, discretion, and consistency guide how I cook, and my goal is to make great food feel effortless from the first message to the last plate.

My secret in the kitchen is keeping it simple, staying calm, and doing the same things right every single time.

What you can count on when I cook for you

I cook with intention and consistency

For me, cooking is a way to take care of people—through consistency, intention, and showing up fully, even when things are hard.

I bring real-service experience into your home

I learned to cook the hard way—on the line, during busy services, making mistakes, fixing them, and learning fast. That background helps me stay organized, move efficiently, and execute cleanly under any timeline.

I keep it simple, calm, and dialed in

My philosophy is to stay calm, keep the process simple, and repeat the fundamentals perfectly—because the best meals come from doing the same things right every single time.

STARTERS

Roasted Tomato Bisque - Creamy roasted tomato soup finished with basil oil and garlic croutons

Sweet Corn & Roasted Pepper Chowder - Creamy corn chowder with charred peppers and herb oil

FIRST COURSES

Baby Arugula Salad - Shaved parmesan, toasted almonds, and lemon vinaigrette

Spring Greens Salad - Cucumbers, shaved radish, fresh herbs, and citrus vinaigrette

MAIN COURSES

Herb-Roasted Chicken Breast - With creamy whipped potatoes, seasonal roasted vegetables, and pan jus

Pan-Seared Pork Tenderloin - Garlic pan sauce, roasted potatoes, and market vegetables

DESSERTS

Warm Chocolate Chip Bread Pudding - Served with vanilla bean anglaise

Lemon Olive Oil Cake - Citrus glaze and lightly sweetened whipped cream

STARTERS

Burrata with Heirloom Tomatoes - Basil, aged balsamic, olive oil, grilled crostini

Crispy Polenta Bites - Parmesan, herbs, and a bright tomato basil relish

FIRST COURSES

Handmade Pappardelle - Slow-braised beef ragù

Ricotta Gnocchi - Brown butter, sage, and shaved pecorino

MAIN COURSES

Pan-Seared Chicken Marsala - Wild mushroom marsala, reduction Parmesan risotto, Seasonal vegetables

Seared Salmon Piccata - Lemon-caper butter, wilted greens, and roasted potatoes

DESSERTS

Espresso Mascarpone Parfait - Layered mascarpone cream, Espresso-soaked ladyfingers, Shaved dark chocolate

Vanilla Panna Cotta - Berry compote and toasted pistachios

STARTERS

Caramelized Onion & Gruyère Tart - Flaky pastry, fresh thyme, cracked black pepper

Steakhouse-Style French Onion Soup - Gruyère toast and slow-caramelized onions

FIRST COURSES

Frisée Salad with Warm Bacon Vinaigrette - Crispy lardons, shaved shallot, soft poached egg

Roasted Beet Salad - Goat cheese, toasted walnuts, and sherry vinaigrette

MAIN COURSES

Pan-Seared Filet Mignon - Red wine shallot reduction, Truffle pomme purée, Haricots verts

Herb-Roasted Chicken Supreme - Creamy Dijon pan sauce and seasonal vegetables

DESSERTS

Chocolate Pot de Crème - Fresh whipped cream, Sea salt, Shaved chocolate

Crème Brûlée - Vanilla bean custard with caramelized sugar crust

STARTERS

Mediterranean Mezze Plate - Classic hummus, whipped feta, roasted red pepper dip, warm flatbread, olives, herbs

Charred Octopus Salad - Lemon, parsley, olive oil, and shaved fennel

FIRST COURSES

Arugula & Citrus Salad - Shaved fennel, toasted almonds, lemon vinaigrette

Greek Village Salad - Cucumber, tomato, olives, feta, oregano, and red wine vinaigrette

MAIN COURSES

Pan-Seared Branzino (or Salmon, based on availability) - Lemon-caper beurre blanc, Herbed couscous, Seasonal vegetables

Grilled Shrimp Souvlaki - Herbed rice, tzatziki, and roasted seasonal vegetables

DESSERTS

Honey Ricotta Cheesecake - Pistachio crumble, orange zest

Citrus Olive Oil Semifreddo - Honey drizzle and toasted pistachios

STARTERS

Jumbo Shrimp Cocktail - House cocktail sauce, lemon

Smoked Brisket Crostini - Horseradish cream and pickled onions

FIRST COURSES

Wedge Salad - Iceberg, crispy bacon, cherry tomatoes, blue cheese dressing

Chopped Steakhouse Salad - Romaine, cucumber, tomato, cheddar, and red wine vinaigrette

MAIN COURSES

Pan-Seared NY Strip - Garlic herb butter, Loaded smashed potatoes, Grilled asparagus

Seared Ribeye - Peppercorn jus, creamed spinach, and roasted mushrooms

DESSERTS

Classic New York Cheesecake - Salted caramel, toasted pecans

Chocolate Bourbon Pecan Tart - Vanilla whipped cream

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Chef Mark Grigsby

+1 7868759966

[email protected]

Chef Mark Grigsby

Hi, I’m Chef Mark.Mark Grigsby

I make thoughtful, stress-free meals that fit seamlessly into your life.

What you can count on when I cook for you

I cook with intention and consistency

I bring real-service experience into your home

I keep it simple, calm, and dialed in

Mark’s Menus

Stories & Testimonials

Hi, I’m Chef Mark.
Mark Grigsby