Chef Mark Ayers began cooking at age 15 in a family restaurant. He attended the Culinary Institute of America, graduating #1 in his class (1992) and being voted "Most Likely to Succeed". He began his career in Vail as Chef de Cuisine at Patina. Later, he served as Executive Sous Chef of the Park Hyatt Beaver Creek.

In 2002, he joined the staff of the Park Hyatt Carmel, Highlands Inn as Executive Sous Chef and was named Executive Chef in July 2003. During his tenure here, Chef Ayers has been instrumental in the planning and execution of the Masters of Food & Wine, a world-renowned culinary event in its third decade of existence.