MARK MIRANDA Executive Chef

ED PRUTZER General Manager

Alyssa Hayes Banquet & Sales Manager

Mark Miranda

A chef for over 30 years, Mark has served the famous Rusty Scupper Maryland crab cakes and oysters to some of the Monument City’s most monumental appetites.

A top graduate of the Culinary Institute of America, Mark began his love affair with the culinary arts at age six. Mark is devoted to preserving both the ecology and the economy of Baltimore and its famed Inner Harbor. He is devoted to upholding the Rusty Scupper’s commitment to local and sustainable sourcing of oysters and crab.

When not serving the Rusty Scupper’s guests, Mark is busily sharing his passion for the culinary arts with school children via programs of the Baltimore chapter of the American Culinary Federation.