Kirk Marks is the Culinary Editor at Flylords Magazine. Raised an angler and hunter, Kirk has a deep-rooted passion for the outdoors, food, and the stories found at their intersection. Throughout his youth, Kirk learned to prepare classic wild game dishes from his parents while simultaneously working at a fine-dining restaurant that specializes in Chesapeake cuisine. Since then, he has made it his mission to use traditional and new-age methods to elevate wild game cooking at home. Kirk believes meals rich in flavor are one thing, but meals rich in experience are the type worth craving.
Over the years, Kirk has authored many stories pushing a conservation-first narrative, encouraging a strong connection to food, and advocating for some good old-fashioned tomfoolery. When he’s not in the kitchen, Kirk can be found working as a freelance photographer or targetting striped bass, cobia, red drum, and snakehead on the Chesapeake Bay.
