About
Chef Mark Mammone was born into a Croatian and Italian family, centered around food and scratch cooking. He was fortunate to grow up under the tutelage of many talented cooks, learning and perfecting the art of fermenting food such as his family’s staple sauerkraut. He parlayed that knowledge into more than a decade of experimenting with fermented foods. After spending time in Los Angeles, he traveled the world studying other culture’s cuisines, citing his time spent in Paris as the “most profound culinary learning experience imaginable.” Upon returning to Los Angeles, he took to the big screen, obtaining supporting roles in movies, TV shows, and garnering a wealth of experience that most people only dream of. In addition to countless hours on set, he decided to follow the passion that remained in his heart by attending culinary school in his free time. After graduating, his passion led him back to Pittsburgh, where he got hired at Piccolo Forno. He was promoted to Executive Sous Chef within months due, in no small part, to his hard work and determination. After partnering with Chef Joe Bardakos, Mark’s decade long pickling project found it’s way into 14 stores around the Pittsburgh area. The launch of the pickle company, and subsequent food truck led to local and national press which saw the pair receive articles in the Beaver County Times, multiple articles in The Pittsburgh Post-Gazette, and a national article about starting a business during a pandemic in The New York Times. The long road has led Mark to being listed as a nominee for Best Chef in Pittsburgh (2022) according to a readers poll in Pittsburgh City Paper. When Mark has a vision for something, he rigorously pursues it. His determination and tenacity rarely, if ever, allow him to fall short.
