Chef Mark Dowling, MBA, is a certified culinary educator through the American Culinary Federation. He is returning to entrepreneurship with over 30 years of experience shaping kitchens and future culinarians from California to North Carolina. As a partner of a Carolina wild harvested Eel processing facility in Trenton, he blends deep-rooted Southern tradition with sustainable innovation, specializing in wood-smoked seafood and regional flavors. Known for his hands-on training and commitment to rural farms and development, Chef Dowling champions education, empowerment, and excellence—bringing heart, heritage, and high standards to the Aquaculture industry.
