Lobster and Asparagus Coquilles -Mark Diller
Monday, September 01, 2003
Mark Diller
Chef de Cuisine Ann’s Choice,
Warminster, Pennsylvania
If he had to boil it down, Chef Mark Diller’s basic food philosophy is to “use the very best ingredients to achieve the best end product possible.” That’s exactly what he plans to do each day in the kitchens at Ann’s Choice.
Diller has been in the business 25 years, getting his start working with his mother who ran all the kitchens in the school district.
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