Mark Cox - Recipe for Success

Mark Cox

West Virginian born Cox began cooking at the tender age of 15 in his rural hometown of Wheeling. Having found fulfillment and an exciting career in the kitchen, three years later Cox ventured to the prestigious Culinary Institute of America in upstate New York to further hone his skills at this fine institution, a place he was to later graduate from at the very top of his class.

After an apprenticeship at the luxurious West Virginia resort, The Greenbrier in White Sulfur Springs, Cox traveled to the nation's capital to take a position on the opening team of the Four Seasons Hotel in Washington, DC.

Cox moved to Texas, the home state of his fiancée, Lisa, who had accepted a job transfer at the then new Four Seasons Hotel property in downtown Houston. Upon arrival, Cox accepted a position at Brennan's of Houston, and shortly after rose to the rank of Executive Chef, all by the age of 25.

Three years later, Cox joined forces with Tony Vallone, who asked him to help create the original Anthony's, an upscale Italian restaurant close to downtown. With Mark at the helm, Anthony's became a runaway success from its opening day.

Mark worked with the Vallone Restaurant Group for 11 years. During this time he revitalized Tony's, Vallone's flagship restaurant. He became Executive Chef and Partner for both the Grotto and La Griglia.

After Cox left the Vallone Restaurant Group in late 1996 to open his own independent restaurant, he worked during the duration as a professor at the Houston campus of the Art Institute, inspiring eager young students just beginning their culinary careers.

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.

These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Drop Paris an email and get started today!

The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.