Mark Cox, Marx
West Virginian born Cox began cooking at the tender age of 15 in his rural hometown of Wheeling. Having found fulfillment and an exciting career in the kitchen, three years later Cox ventured to the prestigious Culinary Institute of America in upstate New York to further hone his skills at this fine institution, a place he was to later graduate from at the very top of his class.
After an apprenticeship at the luxurious West Virginia resort, The Greenbrier in White Sulfur Springs, Cox traveled to the nation's capital to take a position on the opening team of the Four Seasons Hotel in Washington, DC.
Cox moved to Texas, the home state of his fiancée, Lisa, who had accepted a job transfer at the then new Four Seasons Hotel property in downtown Houston. Upon arrival, Cox accepted a position at Brennan's of Houston, and shortly after rose to the rank of Executive Chef, all by the age of 25.
Three years later, Cox joined forces with Tony Vallone, who asked him to help create the original Anthony's, an upscale Italian restaurant close to downtown. With Mark at the helm, Anthony's became a runaway success from its opening day.
Mark worked with the Vallone Restaurant Group for 11 years. During this time he revitalized Tony's, Vallone's flagship restaurant. He became Executive Chef and Partner for both the Grotto and La Griglia.
After Cox left the Vallone Restaurant Group in late 1996 to open his own independent restaurant, he worked during the duration as a professor at the Houston campus of the Art Institute, inspiring eager young students just beginning their culinary careers.