Chef Mark Levy

From a Parisian Michelin star restaurant to a 5-star resort in New York State, and everything in between, Chef Mark Levy remains resolute in his love of food and cooking. Alongside executive chef Jonathan Cartwright, Chef Mark has debuted new concepts fused with traditional tastes of Cape Porpoise since joining Musette in May of this year. 

Prior to Musette, Mark’s culinary abilities enabled a creative journey across the United States and Europe, where he worked at the 2-star Michelin restaurant of Michael Rostang in Paris and later in London where he first practiced food in a gastropub atmosphere. Thereafter, Mark continued working at the Star Inn, the Running Horse and Greg Nicholl’s acclaimed pub, The Russel, where he won England’s Gastro Pub Chef of the Year in 2007 before becoming Executive Chef of The Point in 2008. Mark served as Executive Chef at The Point in the Adirondacks, one of the few 5-star rated resorts in the country, serving gourmet fare using seasonal ingredients. Most recently, Mark lead the informal fine-dining restaurant Magdalena in Baltimore, serving locally sourced land, sea and raw provisions, as well as in-season ingredients from an on-site garden.