200 East 54th Street
New York, NY 10022
Mark Bell left the west coast of Canada in 1989 with a Bachelor's degree
in Music and a thirst for adventure. He landed in Toronto at restaurant
Centro, where he tasted his first great wines. In 1993 he moved to New
York City, working first at Remi Restaurant, where he augmented his
Italian wine knowledge with Chris Canon. He then went downtown to Gotham
Bar and Grill and worked for the following three years on the floor
as a Captain while studying wine under Master Sommelier Scott Carney.
Mark started at Vong in 1997 as Captain and soon became Assistant Sommelier
under Robert Amato. In July of 1999 he took over the wine list as full-time
Sommelier. He recently graduated from the Sommelier Course given by
the Sommelier Society of America and plans on continuing his formal
education in wine.
Mark's principal wine interests include Burgundy's Cote d' Or and small
production houses everywhere.
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