about mark
To say Mark Berryman is an eclectic guy is not an exaggeration. Mark is the managing editor of a small community newspaper, a culinary school trained chef, a published cowboy poet, a camp cook, an award-winning columnist, a Star Trek enthusiast (OK, a Trekkie) and a U.S. Navy veteran who also spent seven years in retail.

Mark is married to the former Paula Skelton. The two live in Bowman, Georgia along with his step-daughter (and Paula's daughter) Candice. Mark also has a daughter, Crystal, who lives in Las Vegas, Nevada.

Mark's military experience includes boot camp in San Diego, California and school at Great Lakes Naval Base in Illinois. He was stationed Little Creek Amphibious Base in Little Creek, Virginia and served as auxiliary staff on board the USS Iwo Jima (LPH 2), USS Inchon (LPH 12) and USS Mount Whitney (LCC 20) while assigned to Tactical Air Control Squadron 21 (TACRON 21). He also served aboard the USS Sierra (AD 18) and was also assigned to Naval Air Maintenance Training Group 2 (NAMTRAGRU 2).

Mark attended the International Culinary Schools, a division of the Art Institute of Atlanta where he graduated with a 3.94 GPA, earning an Associates Degree in Culinary Arts. As a culinary professional, Mark has worked at The Gallery Cafe in Atlanta, Georgia; The Vinings Club in Vinings, Georgia; Sweetgrass Guest Rance in Big Timber, Montana; Kay El Bar Guest Ranch in Wickenburg, Arizona; Old Glendevey Ranch in Glendevey, Colorado and The Tucson Country Club in Tucson, Arizona. In addition to those, Mark is also well-known as The Tugaloo Chef, publishing a food article for Lake Living Magazine for five years.

Mark worked for Community Newspapers Inc for 13 years before striking out on his own to try his luck as a freelance writer. While with CNI, he earned more than 40 awards throughout his journalism career.


Other jobs Mark has held include retail department manager, short-order cook, pizza delivery driver and shipping/receiving clerk.