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Chef Mark Yelle
Mark started cooking as a hobby and quickly fell in love with the "heat & passion" of the restaurant kitchen. His classical education came under the tutelage of Jacques Maxima of the Chanticleer in Nice, France, while he was the consultant chef of the Hotel Meredian in Newport Beach, CA. Mark also cooked at the San Ysidoro Ranch in Monticito, CA. He came back east in 1989 and attended the Cambridge School of Culinary Arts while working at Michela's under Chef Todd English. After a four month stage in Florence, Via Reggio and Milan, working within the Ristorante Del Buon Ricordo Group, he washed ashore in Nantucket where he was the Chef de Cuisine at Le Languedoc Restaurant for 13 years.
Eithne Yelle | Event Planner
Eithne was born in Galway, Ireland where she worked in the restaurant industry. In 1989, she moved to Nantucket for a summer and never left! She worked at several fine dining establishments on island including Toppers at the Wauwinet, The Club Car and Le Languedoc. She began catering in 1998 and loved the event planning aspect of it. She was the floor manager for Catering by McRae for two years, before she and Mark launched Nantucket Catering Company in 2001.
Mark and Eithne live year round on the island with their daughters, Michaela and Sinead
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