Mark Hibbs's Friends

  • gwen hibbs
  • Joe Bonaparte
  • Rosemary Pete
  • Taylor Blanchard
  • Matt Vigeant
  • Vicki Sutton
  • Brent hall
  • Sarah
  • Carol Adams
  • HEather Hill
  • lulu
  • Poplar Ridge Farm
  • Marylyn Williams
  • Chuck Robinson
  • Denise Kuntz

Mark Hibbs's Page

Profile Information

About Me:
Ratcliffe On The Green Chef/Owner Mark A. Hibbs creates unique Contemperary Carolina Cuisine that invites you to come in and “Taste the Carolina’s”. Born on a small farm outside of Pittsburgh, Pennsylvania, Mark grew up watching his mother utilize farm fresh vegetables, meats and wild game. Mark’s passion for cooking began at the age of 9 when his Mother recognized his budding talent and encouraged him to read cookbooks and try his hand at creating dishes by standing on a chair at their kitchen stove.

At age 16, Mark had his first restaurant job. Within two years he had moved to Washington D.C. where he furthered his culinary skills with invaluable experience working under the talents of Chef Claude Picard at the University Club and Chef Frederic Lange at the Seacatch Restaurant. Mark credits both of these French born chefs as major influences in his cuisine.

By the age of 20, Mark had secured his first Executive Chef position at Anton’s 1201 club. He applied his culinary expertise in his role as Executive Chef and quickly became noted, as one of D.C.’s finest. He later assumed a position for a brief stint in California, but realized his true calling was on the East Coast and moved to the Queen City in 1996. Within a year, Mark had accepted the Executive Chef position at Cosmos Café. Under his direction, Cosmos Café has become known for its ever-changing menu highlighting International ingredients and Mark’s flare for unique presentation. In 2004, Mark brought the first ever James Beard Foundation dinner to Charlotte, NC. He furthered his mark with additional charitable contributions participating in benefits such as Chef’s Best and Taste of the Nation as well as being asked to participate in the James Beard Foundation Celebrity Chef tour. Cosmos Café hosted the 2nd Annual James Beard dinner in 2005 with Mark heading the team of Charlotte’s finest chefs. Mark’s unique experience is far reaching and also includes appearances on Fox News, WBTV, North Carolina Weekend on WTVI, Time Warner Cable, WBT Radio, as well as in print for Uptown Magazine, The Charlotte Observer and Charlotte Taste Magazine showcasing his many culinary talents.
Favorite Foods:
Farm Fresh

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Comment Wall (5 comments)

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At 5:21pm on January 29, 2009, Mary DeBartolo said…
Hi Mark -- Great to hear from you! I am back in Charlotte on the 3rd and can't wait to come in again for dinner - (hoping for warm weather - it has been freezing here......). BTW I have not been able to get creme brulee anywhere else after having it there.....Also you inspired me to plan an ARK dinner here on Cape Cod - I think it is such a great idea - will be a blast to plan, I am trying to locate foods in our area that might be on the ARK.
At 12:41am on June 15, 2008, Matt Vigeant said…
Thanks for a wonderful evening. It was delicious, once again.
At 1:14pm on April 17, 2008, Sarah Hada said…
Mark, I finally tasted the pork belly last night (usually not a big fan) - it was delicious! Yours, and Oceanaire were my favorites at Taste of the Nation this year.
At 8:40am on March 11, 2008, Mark Hibbs said…
This is for all of the slow food charlotte members

Our philosophy We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet. Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.
At 3:35pm on December 7, 2007, Amy Hayes said…
Nice photos! Are those really NC truffles? Are you kidding?

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