Mark Burns

Mark is currently the Chef d’Cuisine of American Flatbread-Middlebury Hearth and has spent almost all of his professional career in the food business.  Growing up in the family restaurant, Burns Country Inn, in Clifton, NJ provided Mark with a hands-on approach to all aspects of the food business from an early age.  Mark moved on to work in New York at Tony May’s restaurant, Sandro’s, and owned Catherine’s Vine, a retail foodservice and catering operation in New Jersey.  After relocating to Vermont, Mark first worked in the wholesale bakery of American Flatbread in Waitsfield and with Cloud 9 Catering.  In his current role he has been able to develop deep relationships with farmers to source as many ingredients for the kitchen as possible locally.  Mark has also completed the Master Gardener program and when not making food or growing it, he spends his time back-country skiing and hiking.