Senior Executive Chef Mark McKinney, culinary arts graduate of Johnson and Wales University, has worked at Magnolias and The Woodlands in South Carolina and several local restaurants, including The Inn at Blackberry Farm, Little City Bistro, and as Executive Sous Chef at Bravo. He is on the faculty at The University of Tennessee teaching cooking classes through the personal and professional development program and also is the chef liaison for the annual march of dimes signature chefs’ auction. McKinney also helped develop the room service program at M.D. Anderson Cancer Center in Houston. He was raised in Knoxville and is married to his wife, Julie, and has one son, Booker.