Chef Vann was born in Lubbock Texas. He was a veteran in the kitchen by the age of 19 after working years in his father's catering business and restaurants. He actually began his culinary career at the age of four, spending time with his father at work and with his mother in the kitchen. "It was kind of like work/babysitting for my dad. I'd move chairs while he was sweeping and then as I got older I learned about food and the business of being a chef" Vann says.

Yearning to develop his talents, Mark attended the California Culinary Academy in San Francisco and worked in several establishments including one of the most innovative culinary restaurants of its time, Café Americain. From there he was off to the old world- studying and working in Europe, where the depth and diversity of European food became another key in his cooking.

Arriving back in the U.S., Mark first joined The Pierre in New York, then the Four Seasons Clift as Sous Chef and finally joined the famous Sonoma Mission Inn & Spa.

As executive chef at The Sonoma Mission Inn and Spa, Mark honed a philosophy of healthy cuisine and menu design in tune with the energy, enlightenment and rhythm that flowed with the ease of the hot springs at this world famous location. A memorable few days touring Sonoma with and cooking for the mother of all chefs, Julia Child, reinforced that good healthy diets and eating is a way of life, not just another fad. The meals prepared there were a part of the harmony of nature that helped encourage a balance of mind, body and soul.

Mark spent years of study, travel and practical experience developing original menus that focus on a philosophy of simplicity and balance. After his illustrious time in Sonoma Mark left the USA again to learn more about the world of food- this time he headed for Asia.

A series of promotions in Singapore and Malaysia with Hilton Hotels, led Mark to Japan at the Hilton in Nagoya and then on to The Tokyo American Club until going solo as the executive chef and owner of Fujimamas Restaurant Bar and Café. Since its inception in 1998, Mark's culinary creations have kept Fujimamas at the top of the list of Tokyo's finest Asian venues. Last year, Fujimamas jumped the pacific and Mark opened in a new location in the Hawaiian Seaside town of Kailua Kona.

In order to control quality and create even more healthy dishes with delicious ingredients, Mark started his own Organic farm, "FUJIFARMS." He is growing heirloom tomatoes, fresh herbs and a variety of lettuces, peppers and more. Chef Vann takes pride in providing ingredients that are home grown and environmentally safe. He has featured FUJIFARMS veggies in many great Fujimamas original dishes and catering meals prepared for guests throughout the Tokyo area, and on the Big Island.

Mark also leads a full catering business in Tokyo and Hawaii, To the Moon and Back Catering- that has created fantastic food for parties from 10 people to 2000.

In 2007 Chef Vann's newest project, Huli Sue's Barbecue and Grill opened in the highland area of Waimea on the Big Island. Cowboy country for the last 100 yrs, Huli Sue's is right at home featuring down-home BBQ and lots of warm casual hospitality.

Chef Vann, roams beyond Tokyo and Hawaii and has continued his tradition of participation on the world culinary stage. Having cooked alongside celebrity chefs, Emirill Lagasse, Roy Yamaguchi and Michael Mina, he continues to present his culinary creations around the globe . Most recently he joined Grant McPherson of the Bellagio, Sam Leong of The Tung Lok Group and Richard previously of L'Auberge de Soleil in gourmet chef extravaganzas, in Melbourne Australia in 2003 and in 2004 at the St Moritz Gourmet Festival.

The recipes and philosophy that Mark brings to every part of his culinary career reflect a lifelong love of fine food, a belief in simply prepared dishes made with fresh and healthy ingredients, and his own lessons of balance including healthy, delicious cuisine, and a high standard of professional excellence.