Mark R. Vogel is a clinical psychologist and has worked in mental health since 1987. He completed his BA and MA at Montclair State University in New Jersey, and his doctorate degree at Yeshiva University in New York City. A Jack the Ripper researcher, he regularly lectures on the infamous case.
In 2003 he graduated from the Institute of Culinary Education in New York City. For ten years he taught cooking classes and edited cookbooks. He now gives seminars on wine. Since 2002 he has published 400 articles on food and wine in his column Food For Thought.
His first novel, Crestwood Lake, a horror mystery, was published in 2013. Mark lives in New Jersey with his wife Yang.