Mark Spedale

Mark Spedale’s culinary career began in Houston Texas. Being Sicilian Italian American food was always the center of all family events small or large. The food growing up was always simple. Grandparents on both sides were gardeners and this was often inspiration for what was being prepared for the table. In fact, many of the restaurant dishes are family heirloom recipes brought from Sicily. The Italian sausage Mark serves in his restaurant is his grandpa’s recipe that was carried over from Sicily.

While working in the hotel business as a bellhop Spedale got his first glimpse at a professional kitchen.. Was so inspired by the craft he enrolled at the Art Institute Houston Culinary School and Graduated with honors with the intention of eventually opening a place of his own.

After an extensive, high profile culinary career on the west coast including being involved in dinners with Alice waters and preparing dinner at the James Beard House New York City Spedale made his way to Austin. Soon after, the idea for Primizie Osteria took root. Mark’s professional experiences, Italian heritage, along with the abundance of small local farms and ranches in the central Texas region helped translate this knowledge to create Primizie Osteria with wife and co-owner Lisa Spedale.

Lisa Spedale
Since starting the business with her husband Mark in 2001 Lisa has grown Primizie to one of Austin’s premier full service off premise catering companies. Lisa has been the acting director of catering for Primizie since 2004. Lisa brings a wide range of knowledge from her extensive experience in different areas of business. Lisa’s areas of expertise lie in client relations specific to event planning and management. She is excellent at organizing and over seeing events to insure their flawless execution. Several events have been featured in The Knot, Tribeza and Austin Monthly Home.

Lisa was and integral part in the launching of the second phase of Primizie, Primizie Osteria in 2007. Lisa was involved in concept design and management of the project. Along with managing the catering operations she oversees operations, human resources and marketing for the restaurant.

Lisa was born and raised in Houston, Texas. She has lived in Portland, Oregon and San Antonio, Texas where she began her career in research and development and project management. She also played a key role in new business development and operations management for several start-up companies when first moving to Austin.

Lisa is a graduate from Stephen F. Austin State University in Nacogdoches, Texas with a degree in Environmental Biology. In her free time she enjoys spending time with her two daughters. Lisa currently serves as Vendor Representatives of Austin Wedding and Even Coordinators (AWEC) and works with many non-profit organizations in their fundraising efforts.