Chef Mark Krystopa
Meet Sr. Executive Chef Krystopa
A native of Philadelphia, Pennsylvania, Mark found his way into the kitchen at the age of sixteen. A graduate of the Culinary Institute of America in Hyde Park, NY with a bachelor’s degree in culinary arts and science, he began his career working in several of the top 100 clubs of America located in the low country of South Carolina. While overseeing the kitchen operations and as an active member of the American Culinary Federation (ACF), he obtained certification as a certified Chef de’ Cuisine. Mark has always been active in the community and has competed in several mystery basket ACF sanctioned cooking competitions.
He has been awarded gold and silver medals for his accomplishments in the arena of competitive cooking. The Andaz Hotel in Savannah, Georgia recognized Mark as their new Executive Chef/Food & Beverage Director. He continued his culinary excellence with Hyatt Hotels & Resorts as the Corporate Director of Culinary Operations for the Americas. In 2024, Mark joined the team here at 1883 Provision Co. as the Senior Executive Chef, overseeing all culinary operations.
“Our culinary philosophy is to create a memorable food journey, steeped in Texas tradition. We carefully source and thoughtfully serve each dish with the goal of leaving each guest feeling inspired by our exciting culinary techniques and familiar Texas influences.”
He has been awarded gold and silver medals for his accomplishments in the arena of competitive cooking. The Andaz Hotel in Savannah, Georgia recognized Mark as their new Executive Chef/Food & Beverage Director. He continued his culinary excellence with Hyatt Hotels & Resorts as the Corporate Director of Culinary Operations for the Americas. In 2024, Mark joined the team here at 1883 Provision Co. as the Senior Executive Chef, overseeing all culinary operations.
“Our culinary philosophy is to create a memorable food journey, steeped in Texas tradition. We carefully source and thoughtfully serve each dish with the goal of leaving each guest feeling inspired by our exciting culinary techniques and familiar Texas influences.”
