Mark LaBrooy is something of a Swiss Army Knife, combining love for the outdoors with a passion for cooking. A forager, free diver, spear fisherman, and hunter, he finds himself right at the source for his ingredients, cooking these spoils on-site and in the rough. Despite his current lifestyle, Mark originally took the route of fine dining training, but it was his time spent abroad (and outdoors) that prompted him to open a cafe back home instead. Six restaurants, three cookbooks, and multiple Good Food Guide Chef Hats later, Mark still makes time to discover his next best backcountry ingredient or recipe.