About Mark Bohanan
The son of a schoolteacher and an oilfield worker, Mark Bohanan grew up in Jourdanton, a small town about 50 miles south of San Antonio. The best cooks in the family — his mother and grandmother — taught him the value of cooking from scratch. His grandfather (“the king of barbecue”) handed down a South Texan’s particular knowledge of meat and smoke.
Well-schooled by the family in a strong work ethic and appreciation of family recipes, Mark went on to earn a BBA at Texas A&M (Gig’em, Aggies!) and was working toward his MBA, when the love of cooking inspired a new path. After graduating at the top of his Culinary Institute of America class, Bohanan earned his chops as an executive chef in restaurants and private clubs, working with some of the top chefs in the country.
Those years of experience are evident in every dish created in Chef Mark’s disciplined, inventive kitchen. Culinary traditions are honored, South Texas recipes refined and service perfected.