Chef Michael Eichin

Chef Mark Eichin grew up in Oak Ridge, Tennessee, where his passion for cooking was sparked by time spent in the kitchen and garden with his mom. Inspired by his father’s travels as an Air Force serviceman stationed in Europe, Mark was exposed to diverse culinary influences from an early age. With a father who was a self-proclaimed foodie, the Eichin household was a hub for flavorful experimentation and global cuisine.

Mark’s first kitchen job came at just 15, working at a Fazoli’s fast food Italian restaurant, followed by a stint at Papa John’s before heading to college to play football. After two years, he realized his true calling was in the culinary world and transferred to Le Cordon Bleu in Orlando, Florida, graduating in 2004.

Mark began his professional journey under the guidance of Roy Yamaguchi at Roy’s in Orlando, honing his craft in innovative Hawaiian fusion cuisine. In 2005, he ventured to Colorado to work at the renowned Beaver Creek Ski Resort under Master Chef Steve Topple. By 2007, Mark returned to Florida, this time relocating to the panhandle, where he joined Bistro Bijoux in Destin, working with the Pairs family until late 2008.

Mark began a new chapter as the head chef of Restaurant Paradis when they opened their doors in Rosemary Beach, Florida, in 2009. For the last 15 years, Chef Eichin has garnered a multitude of awards for his passion and creativity, utilizing fresh ingredients, and his diverse culinary talents that shine through in every dish he creates.