Chef Mark Zedella, "The Duke of Fork", is a natural foods chef and culinary instructor specializing in whole-food, plant-based cuisine. He is a graduate of the School of Natural Cookery's Foundation Course, earned a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell, and holds a Plant-Based Professional Certificate from the Rouxbe Cooking School. Chef Mark completed the Culinary Business Academy's Personal Chef course of study, and is a certified ServSafe Food Safety Instructor with the National Restaurant Association. He is a member of the Physicians Committee for Responsible Medicine and the North American Vegetarian Society.
Chef Mark is focused on transforming lives through food, advocating for changes and improvements in the food system from seed to plate. He specializes in healthy, unprocessed foods with a motto of, "Cook Well, Eat Well, Be Well."
He and his wife, Loretta, "The Duchess of Fork", have partnered with organizations including Humana Health, Franklin Park Conservatory and Botanical Gardens, Healthy New Albany, Ohio Wesleyan University, Mid Ohio Foodbank, and the Mount Carmel Women's Health Center to promote health and happiness through food choices in the community. Chef Mark has brought healthy cooking classes to Central Ohio in many diverse locations such as the Worthington Public Library, Lucky's Market, Stratford Ecological Center, and Dawes Arboretum. Chef Mark has made numerous appearances on local Columbus television stations and has published articles and recipes in Natural Awakenings magazine and the premier issue of PlantPure Magazine. He has participated in celebrity chef fund raising events at the Ohio State University benefiting the Neighborhood Services Food Pantry.