Ratcliffe on the Green Owner, and Executive Chef, Mark Hibbs creates Contemporary Farm to Fork Cuisine that invites you to “Taste the Carolinas.” His cooking methodology is influenced by his small farm roots as a child outside of Pittsburgh, Pennsylvania and watching his mother utilize farm fresh vegetables, meats and wild game in their family meals. Mark’s passion for cooking began when his mother recognized his budding talent, and encouraged him to try his hand at creating dishes while standing on a chair at their kitchen stove.
Mark had his first restaurant job by the age of 16. Within two years, he had moved to Washington, DC where he advanced his culinary skills with hands-on experience working under the talents of Chef Claude Picard at the University Club, and Chef Frederic Lange and the Seacatch Restaurant. Mark credits both of these French born chefs as major influences on his style of cuisine.
As a young man, Mark secured his first Executive Chef position at Anton’s 1201 Club where his culinary expertise was quickly noted as one of D.C.’s finest. He later assumed a position in California, but realized his true calling was on the East Coast, and moved to the Queen City in 1996. Within a year, Mark had accepted the Executive Chef position at Cosmos Café. Under his direction, Cosmos Café became known for its ever-changing menu highlighting international ingredients and Mark’s flair for unique presentation.
In 2004, Mark brought the first ever James Beard Foundation dinner to Charlotte. He furthered his mark with additional charitable contributions participating in benefits such a Chef’s Best and Taste of the Nations as well as being asked to participate in the James Beard Foundation Celebrity Chef tour. Cosmos Café hosted the 2nd Annual James Beard dinner in 2005 with Mark heading a team of Charlotte’s finest chefs. Mark also was a supporter of The March of Dimes Signature Chef’s Auction and a finalist in Best Dish North Carolina 2008.
In 2007, Mark bought Ratcliffe on the Green with the intention of creating a one-of-a-kind Farm to Fork Restaurant. Mark infuses his seasonal Carolina menus with the best meats, cheese, eggs and vegetables from local farmers. He is a true believer in creating meals from sustainable resources.
Mark’s unique influence is far-reaching and includes appearances on Fox News, WBTV, North Carolina Weekend on WTVI, Time Warner Cable and WBT Radio. His talents have also been showcased in print for Southern Living Magazine, Uptown Magazine, The Charlotte Observer, Luxury Living Magazine and Charlotte Taste Magazine.
