The Jazz Corner

• Dining Menu
• Drink Menu

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Kitchen Staff

EXECUTIVE CHEF, MARK GAYLORD

Executive Chef Mark Gaylord began his culinary journey at the young age of eleven years old as a dishwasher at the American Legion in his hometown of Marengo, Illinois. Showing an interest in cooking, he started his culinary training under the direction of Chef Mark Anthony. He continued working in several hometown restaurants until heading to Charleston, S.C. in 1985 to attend the newly opened Johnson & Wales College, now University, where he earned an associates degree in culinary arts.

Since graduation, Gaylord has built his culinary foundation with Marriott Hotels in Hilton Head Island S.C. and Chicago IL., Dining Group South both in Charleston S.C. and Savannah GA., and The Lowrey Group restaurants and catering in Hilton Head Island S.C.

Along the roads traveled, Gaylord has taken great reward in both his acquaintances and accomplishments. While spending the majority of his career in the southeast, Chef Gaylord learned the ways of the locals. Through hunting, fishing and purchasing ingredients from generations of farmers, meat processors and fish mongers he has developed his southern heritage culinary techniques through those who have graciously offered their knowledge of both product and history.

During his time in Charleston with Dining Group South, Chef Gaylord headed Anson. Both he and his co-workers, including Celebrity Chef Tyler Florence and Glenn Roberts of Anson Mills, introduced a series of "Southern Flavors" menus. These menus were featured at events such as a Chaine des Rotisseurs dinner, featured in their national magazine, a Gold Symposium dinner and The James Beard Foundation, which, in a sold out house, brought more press than had ever attended a featured young chef's dinner.

In Savannah Gaylord headed Bistro Savannah as the Executive Chef and Special Events Chef. In this position he received a 1998 best seafood restaurant rating through Zagat's. He also assisted Chef Mike Lata in a James Beard dinner hosted by Anson in Charleston and the day prior to the dinner, Gaylord entertained press writers at Middleberg Plantation by preparing a meal using their newly restored slave cook house. Chef Gaylord was also featured in an episode of The Discovery Channel's Home Matters preparing a "southern flavors" dinner over the coals of a fireplace in The Tavern at the historic Olde Pink House restaurant.

Chef Gaylord currently showcases his culinary talents at the acclaimed Jazz Corner owned and operated by Bob and Lois Masteller. He resides in Bluffton S.C. where he enjoys spending his time off on the May River with his wife Katie and two children Davis and Abby.

 

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