Mark Chapman gained experience working at Fauchon, Paris. He describes Paris as the “grandmother pastry,” and his experience there as “enriching.” His true calling, however, was in New York City, where Bruno Feldeisen mentored him at 5757 (The For Season Hotel’s restaurant). Feldeisen taught him to be true to texture and flavor, and provided the invaluable lesson that desserts do not have to be overly sweet. Chapman loves to watch his customers’ faces as they take their first bite into a dessert that he has created. For the past six years, Chapman has been at Las Canarias at La Mansion del Rio Hotel, in San Antonio, Texas, where he has been visited by The James Beard Foundation as well as The Travel Channel and The TV Food Network.