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.
Lexvold discovered how much he enjoyed cooking, which eventually led him to Northern Virginia’s Stratford University where he excelled academically while earning a culinary degree.
He moved to Arizona to be with family and accepted a position with Cafe a la C’Art as Executive Chef, overseeing both the cafe and Carte Blanche Catering. In his seven year stint, the cafe has expanded from a weekday lunch place to its current offerings of breakfast, lunch, dinner, and weekend brunch. With the demands of catering added to the busy restaurant schedule, his versatility and high standards are evident, and much of our success is due to his constant quest for food perfection.
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.