Mark’s medley of interests and career paths, including Trainer, Event Coordinator, and Interior Decor Specialist, seems to have prepared him perfectly for his management role at The New Dundee Emporium—he does a little bit of everything.He has also self published a book called Putting on the glitz for Christmas. A how to book on decorating a Christmas tree from start to finish… His deep appreciation for history and design, his genius for interior decorating, and his eye for merchandising is a perfect complement to Danny’s role as chef.
Danny discovered his love for food and cooking in childhood. When his mother fell ill, young Danny provided nourishment and comfort to the family of six siblings—and the countless relatives and friends who’d come by to visit. He knew then that he was to become a chef. For the past two decades, Danny has honed his kitchen skills in various renowned establishments, including the Château Champlain in Montreal. He spent two and a half years as Chef at Langdon Hall in Cambridge before moving on to the Greystones Inn in Orangeville. Since then, he’s devoted his talents to The New Dundee Emporium.