Mark Milner Before catering in Wilmington, North Carolina, Mark started his culinary career some 20 years ago. He has travelled throughout the country working for small restaurants with their own gardens to ground breaking establishments in New Orleans. In between he has owned and operated an organic and specialty vegetable micro-farm that sold product to local Illinois restaurants. While in New Orleans he worked for the Brennanís at Mr. Bís Bistro. And when his travels took him to the Rockies, he was the chef at the Yellowstone Garage, also known as OYG. There he created menus, which helped to foster the restaurants rise to acclaim, and that landed both in the Wine Spectator, The New York Times and Bon Appetit Magazine, and eventually on the Food Network. While in Wilmington North Carolina, Mark has either held the general manager or chef position as he has broadened his regional catering experience. His main goal is to provide a great catering experience while using the best of Wilmington's local ingredients. This to him is the essence of cooking: local, simple and creative.

Tara Speth has worked in Wilmington North Carolina's food service industry since she was 15 years old. After she tried her hand at a myriad of professions from enlisting in the US Navy to working as a professional archaeologist, she decided to combine all of her experience with her passion for the food industry. Upon meeting Mark Milner, Tara knew she had met a chef who could provide her with the level of quality and professionalism she would be proud to represent. Whether it be across the counter in the cafť or on site the day of the wedding, Tara absolutely loves working with people and their individual tastes to provide a pleasant, memorable experience

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