Mark opened Café à la C’Art in 1998 and has overseen its growth from a small catering company and lunch spot to expanded offerings including weekend brunch and full dinner service four nights a week.
After a brief stint at Loews Ventana Canyon, Beard was named executive chef at Omni Tucson National in 2009 where he won Iron Chef Tucson in 2010. From 2010 to 2016, Beard immersed himself in community focused kitchen work at places such as Sierra Tucson and Café 54 before beginning with Café a la C’Art as executive chef.
With skill, creativity and an insistence on the finest ingredients, Lora fills the vintage pastry case with a rotating variety of delights. She enjoys the challenge of mastering new dishes, as well as her signature creation Chocolate Bomb, a chocoholic’s delight of chocolate cake, chocolate genache, and chocolate mousse.