Mark Chew's sense of business was born in him. After losing his family to a bomb explosion at the age of 7 in Vietnam, Mark set up a food stand outside the orphanage doors in which he lived in the town of Saigon. Selling newspapers and ice cream to American G.I.s, Mark quickly learned the art of being an entrepreneur. At the age of 14, he was adopted by an American GI businessman and brought to the United States.
Mark's dream to be in the restaurant business was realized at an early age. He worked as a bus boy while attending high school and eventually became a waiter at the Dilworthtown Inn, while attending West Chester University. At the age of 25, he became a partner in Marina's Restaurant, where he spent most of his time in the kitchen learning how to cook Italian food from an elderly Italian woman.
It was Mark's second partnership in the Pasta Garden Restaurant in Kennett Square that earned him the reputation among his customers as the "King of Mushroom Cuisine". In 1993, he won the National Mushroom Cook-off with his Grilled Portabella Au Poivre recipe. This recipe is still featured on mushroom boxes sold in super markets today.
Later in 1993, Mark ventured out on his own and purchased Coutney's Ristorante in Hockessin, DE. In 1995 Courtney's was voted one the top 3 restaurants in Delaware. In 1997, he opened his second restaurant, Samantha's Café, named after his second daughter. It specialized in seafood and Prime Rib, as well as mushroom specialties.
In March, 2006, Bay Hundred Restaurant's owner, Fanoula Sullivan, a long time friend of Mark's, asked him to come aboard there as Head Chef. After 7 years of great success and hard work, Fanoula wanted to retire, and offered the business to Mark. Bay Hundred Restaurant will continue to be a favorite spot for locals as well as the many visitors of Tilghman Island and the Eastern Shore.