About Us

FOODIES WANTED

We are a dedicated chef team committed to creating unique dining experiences through innovative menus featuring a host of cuisines and styles. Our food is presented in a contemporary style with strong and bold flavors.

We offer something no other restaurant offers in the area. Because we are not a brick-and-mortar restaurant we are not worried about focusing on ongoing overhead costs, our sole purpose is being dedicated to the food.

We are not meant to be for those dining for convenience, we are after those people that dine out of a passion for delicious food, foodies are our people…but we’ll take who we can get lol. We are also intentionally trying to partner with purveyors within our communities to create strong ties and support other small businesses.

REVEL AND RATIONS IS…

“If I could serve you my heart, I would. But I can’t. So you’re stuck with great food instead.”

You’ve heard the term “military brat”? Well, I am a food brat. I grew up bouncing around in multiple scratch kitchens, sketchy bars, and Mobster-influenced hang-outs in Cloudy Northeast Ohio. My
family ran a pizza shop across the street from school. I can still remember brushing fresh dough for breadsticks with house made garlic butter.

It was while working as a bus boy in High School at an Irish-Italian fusion restaurant (weird, I know), that I learned to respect the Food Service industry as a living, breathing entity. That respect and passion led me to earning my first General Manager position of another local pizza shop, at age 20.

Not being satisfied with only fresh pies, I entered Corporate Restaurant America and worked my way up from Dishwasher to Manager in less than three years. My hunger for knowledge grew beyond the mastery of Steaks, and I jumped ship and into the private sector of Fine Dining.

Working my way up from Broiler Cook to Lead Cook, I was mentored by a vastly experienced Las Vegas chef, and a fiery young chef classically trained in Miami. It was here that I found what made me tick.

After a few stints in other private establishments as Executive Sous Chef, and Head Chef, I became Executive Chef at age 29. After reaching what I thought was the pinnacle of Food Service, I have since found the real joy, and honest-to-God best feeling is creating and serving in an intimate setting, where my guests can simply be themselves and enjoy an unparalleled dining experience. To that end, I founded a catering business in 2018, through which I’ve served meals for anywhere from two to 200 diners.

Which leads me to you.

Are you ready to be served?

“Food is culture. Food is an identity, a footprint of who you are.”
– Lidia Bastianich

Some people grow up knowing exactly what they want to do with their lives. Some people think they know what they want to do with their lives, and some, quite frankly, have no clue. It is safe to say that at various points in my life I have fallen into all three categories.

I grew up in Southern New Mexico not that far from the border and had the privilege of enjoying the bright and vibrant flavors of Mexico. Those memories strongly influence the food I prepare today, but that part comes later in the story. After high school I joined the Army thinking I wanted to spend a career serving in uniform. After a few years spent overseas later, I decided that was not in my plans. I found a different way to serve and spent the next 10 years working in Law Enforcement.

At that point I knew that that was what I wanted to do! Life is unpredictable though and after battles with physical and mental health I knew a change needed to be made… at that point I had no clue what I wanted to do. Life is unpredictable though and quiet unexpectedly that is when I found the thing that I know I will do with the rest of my life. I found a deep, and profound passion for cooking. It became my therapy and through it I found myself and my purpose. They say that cooking is love made visible and that has inspired my food journey. I left law enforcement to attend school and graduated with a degree in culinary arts with a certificate in savory and an associate’s degree in hospitality and tourism.

I gained experience working in high-end restaurants in the southwest, starting from the bottom, working my way up before moving to the Crystal Coast several years ago. Since then, I have spent that time working in local restaurants, as well as operating a successful private chef, and catering business. My food memories growing up inspire me to use bold and strong flavors in my cooking and my food is unapologetically me. I
cannot wait to serve you.

PEOPLE ARE TALKING

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Wonderful service and some of the best food I have ever had!

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5
Jon Danger
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Beyond satisfied with the service Mark provided.  The food was phenomenal!  Made my birthday dinner surprise beyond special.

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5
Ariel Scott
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Dear Mark,

Just wanted to say how great your cooking services were for our wedding.  As soon as we sent you a message to order from your services, without hesitation, your responded.  The birria, carnitas, rice, and beans were amazing! The guests gave lots of compliments and asked for seconds. I would recommend it to anyone and for any event.

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5
Joel and Areli Hernandez
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Chef Mark was AMAZING! He contact us immediately to introduce himself and go over the menu.  He arrived on time, prepared, and eager to start our dining experience. He was extremely friendly and was a pleasure to work with.  And his food… EXCEPTIONAL!  We’re looking forward to our next dining experience with Chef Mark!

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5
TJ Olesczuk
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It was one of the best meals I have ever had! The food was amazing, and Shawn is the ultimate professional. If you want delicious food with and re-imaged flavors, contact Shawn.
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5
Sue Leet
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We have hired Shawn multiple times and have never been disappointed. From dinner for 2 to a wine event with 26 of our friends – he has never disappointed! Highly recommend.

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5
Jeni Fox