Chef Mark Benson
Mark Benson took an unexpected path to the culinary world. After working in construction and management for over a decade, he realized he wanted a more creative and fulfilling career. Cooking had always been a hobby, so he took a leap, enrolled at Le Cordon Bleu in Las Vegas, and graduated top of his class. He went on to work at Bradley Ogden at Caesar’s Palace, a Michelin-starred restaurant where he refined his skills in a fast-paced, high-standard environment.
When he returned to Utah in 2009, Mark found himself turning to Harmons for quality ingredients he’d come to expect. So, when a role opened in the Cooking School, it felt like a natural next step. Now, he shares his knowledge with home cooks looking to gain skills and confidence in the kitchen.
Mark especially enjoys teaching how to prepare and elevate vegetables and simple ingredients, kitchen organization, and awakening the intuitive cook in everyone—deep down he believes everyone knows how to cook, they just need the courage to do it.
When he’s not teaching or cooking, Mark spends time at home with his wife and 2 cats, enjoys visits with his daughters, and loves exploring the Oregon Coast. He also builds electric guitars in his home workshop, combining his creative interests in food and music.
For Mark, it’s all about helping people discover that cooking isn’t just a task—it’s an essential part of life, community, and family, and something we can all truly enjoy.
