Photos: Cookies Unite with Mark Tan

Pageimage-484548-1780504-img_0820

All photos provided by Gita Seaton

Pageimage-484548-1780491-img_0789

This past July, the Pick Up hosted chef Mark Tan as the third chapter of Cookies Unite. It was a huge success and we’re here to share the mouthwatering results!

Pageimage-484548-1780506-img_0829

For those who don’t already know, Mark Tan is very special. He is kind, humble and beyond talented. His grin is enough to make you love him but his dedication to kitchen life seals the deal.

Pageimage-484548-1780496-img_0799

Born in the Philippines, Mark began his training at Hotel Shangri-la in Taiwan where he literally had to eat his mistakes.

Pageimage-484548-1780503-img_0817

He immigrated to Canada and ended up at a Vancouver’s Dubrulle International Culinary Institute.

Pageimage-484548-1780497-img_0804

From there he spent some years at the now defunct Lumière before making his way to Montreal.

Pageimage-484548-1780499-img_0808

Here Mark has been trained by the likes of the great Claude Pelletier of Le Club and James McGuire of Passe Partout. He worked at Mediteranneo and Cube during the Pelletier days.

Pageimage-484548-1780501-img_0811

He spent time with the Mercury cousins at Bronte and is now at Xo. During a brief interlude he even ran away to the circus.

Pageimage-484548-1780502-img_0815

Mark is a cook, a real cook. He has no shortage of food knowledge and is so easy to work with.

Pageimage-484548-1780493-img_0792

Pageimage-484548-1780495-img_0797

All photos provided by Gita Seaton

Pageimage-484548-1780507-img_0839

All photos provided by Gita Seaton

Industry3

Check out more photos here!

And be sure to visit Gita’s blog for Mark’s killer inasal chicken recipe, a classic, simple Phillipino dish with an addictive balance of acidity, spice, salt + sweetness. Bon appetit!