Mark Bratton currently serves as executive chef at the Southgate Center supplying all “grab and go” needs as well as freshly baked goods on the Virginia Tech campus. Prior to his work at the Southgate Center, he worked as the executive chef at Virginia Tech’s award-winning West End Market for 20 years.

Bratton has served as executive chef instructor at Virginia Tech since 2009.

He was previously executive chef at the Heron Park Grille on Kiawah Island, South Carolina, where his cooking attracted the attention of Legends magazine, which described his menu as “a triumph.” From there, he became the executive chef of the Bistro Savannah in Savannah, Georgia, where his cuisine was described as “sophisticated” by Bon Appetit magazine.

In 1996, Bratton became a certified executive chef with the American Culinary Federation. Bratton makes his home in Christiansburg with his wife and three children.