Culinary Institute grad comes home to cook

NEW BERLIN – Bringing skill and talent to the kitchen, Chef Mark Tuller is welcomed by the staff at New York Pizzeria. Tuller joined the pizzeria only a week ago and already owner Frank Baio says he is doing a wonderful job.

“He has a lot of ideas and he is a very good cook,” said Baio.

Tuller, a Unadilla Valley graduate, grew up with the passion of wanting to cook professionally. He started in his grandmother’s kitchen and continued on to help her at a village diner in Hartwick.

Throughout high school, Tuller worked for the Old Mill Restaurant in Mt. Upton for three years. He attended the DCMO BOCES Culinary Arts Program and won first place in the regional VICA competition and third place in the New York State Culinary Arts Competition.

After high school, Tuller’s passion for cooking took him to the Culinary Institute of America in Hyde Park. While in attendance, Tuller learned the fundamentals of mixing the arts and science of cooking. From soups to knife cuts to cooking all ethnicities, Tuller perfected his skills and earned a two-year degree from the school known as the world’s premier culinary college.