The Reverend Chef Dr. Mark Twain Heaton III

The Reverend Chef Dr. Mark Twain Heaton III is a chef, entrepreneur, author, artist, musician, coffee craftsman, ordained minister, and advocate whose life has been defined by exploration, creativity, and service.

Despite being dyslexic, Dr.Heaton has an IQ that is beyond genius level. It is in the category of super genius. His IQ has to be estimated. It has been estimated to be as high as 210. (Extremely high IQs are common among dyslexics) . The Chef Dr. Heaton has built a reputation as a lifelong learner and polymath. His travels have taken him across the globe, where he has developed friendships and professional relationships spanning numerous cultures and countries. These experiences have profoundly influenced both his culinary philosophy and his latest venture: Chef Heaton's Coffee.   A gourmet coffee collection, he calls it the  "Bean Juice of the Gods."

In recent years, Dr. Heaton traveled extensively in pursuit of coffee-growing regions, relationships with producers, and inspiration for what would become his signature coffee brand. During these travels, he returned to East Africa. 

While in East Africa, he could not resist once again exploring the slopes of Mount Kilimanjaro. Although Kilimanjaro is located in Tanzania, Heaton prefers approaching the mountain from Kenya's northern side, citing both the beauty of the Kenyan people and the unique experience offered by the Rongai Route.

As Heaton recalls:

""Whenever I tackle Kilimanjaro, I always go up the Kenyan side on the Rongai route—starting right at Nalemoru Gate. As a chef, I love this approach because the northern slopes are quiet, giving me a chance to mentally prep before that brutal midnight push to Uhuru Peak. But honestly, the real mind-trip for me on these climbs is the food.

The camp crew works absolute miracles on basic gas stoves in freezing canvas tents, but their menus are wild. One day they’re serving standard high-carb fuel like porridge, and the next, they’re whipping up cucumber soup or deep-fried banana fritters at 13,000 feet. The best part is afternoon tea—they’ll hand you hot milo right alongside a bowl of freshly salted popcorn. It’s an odd flavor profile to process when you're exhausted, but at that altitude, your body just craves the sodium and sugar.

When we stayed in the lower villages before the trail, I even tried some of the local game bushmeat like gazelle—which is incredibly lean, gamey, and tastes like a cross between venison and goat. Up on the mountain, the crew sticks to what they know best, like ugali (a dense cornmeal mush) and supu ya ndizi (a traditional green banana soup).

After hitting the summit for the third time, I took the Marangu Route down the southeast side, dropping into Horombo Hut that afternoon and finishing at the exit gate the next morning. It’s always a trip to see how these mountain cooks fuel us through it."

 Dr. Heaton, during this past years world travels to build his coffee brand did not only stop in Kenya to hike Kilimanjaro. Dr. Heaton also loves to dive with sharks! He does this in a cage of course. He has been diving in shark cages to see great Whites up close for years . He has been shark diving in Belize, South Africa, and Australia. 

Let me take you back to the event that got Dr. Heaton’s  interested in diving with sharks. 

 He was a young man , a teenager. He and some friends were on a mission trip to help rebuild some poor areas of south Florida after hurricane Andrew. The group had taken a break to swim the ocean and dive for sand dollars. While diving Dr. Heaton's friend Shannon came bobbing out into the water and told the group that the people just up from them with the fishing net were catching baby nurse sharks. The mother was somewhere around where they were. Heaton and his friend (Shanon’s brother ) , also named Mark, took one more dive for more sand dollars. There in the murky water Heaton was face to face with the nurse shark.  She did not attack or take a defensive posture . She turned peacefully around and young Heaton got to see an amazing miracle few people will ever witness. He watched up close as she gave birth. The baby was longer than Heaton thought it would be. Heaton held it.  It felt like sand paper. It snapped vigorously. Heaton guided it away from the nets of the fisherman and into safe water. 

“ It was as if the mother was asking for my help to keep one of her babies from the fishing nets. LIke he knew me. Mark Twain, my name, means safe water. I got her baby to safe water” Heaton said.  From that point on Heaton has had a fascination with sharks. 

So this time , years later, while in Mexico selecting his coffee beans, the now 54year old Reverend, Chef Doctor Heaton, arranged a quick trip from Mexico into Belize for a dive with the sharks . 

Belize was the first place where The Reverend Chef Dr. Mark Twain Heaton III completed his first commercial shark dive. The second was South Africa. South Africa held special significance for Dr. Heaton. It was home to his employers at the time. Employers who were very good to him and for whom he worked as a consultant and problem solver for 10 years. He was the main problem solver for their restaurant chain for these ten years.

During his time with the company, Dr. Heaton worked alongside individuals connected to the Greek-South African “business community”. (Maphia). On one of Heaton's business trips to  South Africa, he was told that the great white sharks found off its coast were even larger than those he had encountered elsewhere. Dr. Heaton had to find out! 

Dr. Heaton agrees that the great whites of South Africa are indeed larger, but he also notes that the waters there are considerably rougher and more challenging than those in Belize. Despite the harsher conditions, the experience gave him the opportunity to observe some of the world's most impressive marine predators in their natural environment.

Dr. Heaton's third commercial shark dive brought him back to Belize, where he met a fellow shark diver who shared an important piece of advice: if you truly want the ultimate shark-diving experience, Australia is the place to go.

Taking that recommendation to heart, Dr. Heaton made Australia the destination for his fourth shark dive. The advice proved correct. In Dr. Heaton's opinion, Australia offered the finest shark-diving experience he had encountered anywhere in the world.

While the sharks found in Australian waters are generally not as large as the famous great whites off the coast of South Africa, they are typically larger than those commonly encountered in Belize. More importantly, they tend to be far more active and energetic. Australia also offers the advantage of calmer seas, avoiding the rough and often challenging waters that characterize many South African shark-diving locations.

So impressed was he by the quality of the diving, the abundance of marine life, and the overall experience that he returned to Australia two more times. To this day, Dr. Heaton considers Australia the premier destination for diving with sharks, combining large, active sharks with some of the best diving conditions in the world.

During Dr. Heaton's first trip to Australia, he spent time snorkeling among the coral reefs. The underwater scenery was breathtaking, filled with vibrant colors and an incredible variety of marine life.

He was part of a group snorkeling excursion and was enjoying the experience when he suddenly felt what seemed like someone grabbing him from behind. For a moment, he assumed one of the other snorkelers was playing a prank on him. He braced himself, expecting to be pulled underwater or splashed as a joke.

But nothing happened.

Turning to investigate, Dr. Heaton was astonished by what he saw. Two enormous eels swam away from him, one on either side. The creatures had wrapped themselves around him as they passed. Each eel was roughly as thick as a human arm and nearly as long as he was tall.

"They were just checking me out, I guess," Dr. Heaton later remarked.

The encounter was startling but harmless, and it remains one of the most memorable moments from his many adventures beneath the waves.

Reflecting on his travels in Australia, Dr. Heaton described the country as "an odd place, but in a good way."

"As a businessman, I was fascinated by how many services seemed to operate as franchises," he said. "In the United States, you'll find independent chimney sweeps, local repair shops, and family-owned businesses everywhere. In Australia, it felt like almost everything was part of a franchise system. That was very interesting to me."

Dr. Heaton was also struck by the differences between Australian and American travel culture.

"Americans and Australians both use travel agents," he explained, "but Americans tend to focus heavily on where they're staying. They want to know about the hotel, the amenities, and the accommodations. Australians seem much more focused on the journey itself—what they'll see, what they'll do, and the experiences they'll have along the way."

To illustrate the point, Dr. Heaton recalled one of his return trips to Australia. Through an Australian travel company, he joined a group tour of Europe for roughly half of what a similar trip would have cost departing from the United States.

"I flew into Sydney, spent three days traveling by train through parts of Australia, and then departed for Europe with the tour group," he said. "Along the way, we stayed in hostels, private homes, on the bus itself, and one night we even slept on church pews. No American travel agent would have booked a trip like that."

Dr. Heaton found the Australian people just as memorable as the places he visited.

"The Australians were different—fun, adventurous, and very direct. The men could be quick to get into an argument or even a fistfight, but once you got to know them, you realized it was simply part of a culture that values toughness, honesty, and camaraderie. I made a lot of friends and had some unforgettable experiences."

Looking back, Dr. Heaton considers his time in Australia to be among the most enjoyable and educational travel experiences of his life.

"All in all, it was a great time," he said.

 Throughout his travels, Dr.Heaton has explored local cuisines, traditional cooking methods, and the role food plays in communities around the world. He has developed a unique way of pairing foods and various tastes. In his book “Nuts About Cooking”, Dr. Heaton creates new recipes, and recreates old recipes all with nuts as a main ingredient. 

Again As a Master Sommelier he uses his unique technique of pairings . In his book “Anytime Wine” Dr. Heaton pairs wine with fast food and everyday food. A new and unique approach to dining for wine lovers. 

As a lifelong entrepreneur, Dr. Heaton has owned and operated restaurants, antique shops, pool halls, auction businesses, and numerous other ventures. His business interests are matched by his commitment to advocacy. He has long supported both human and animal rights and is particularly passionate about the rights of LGBTQ+ individuals, incarcerated persons, former offenders, and those seeking a second chance in life.

As a gay man, Heaton has often spoken about the importance of allowing people to live authentically. Dr.Heaton has had affairs with famous actors, singers, athletes, billionaires and even royalty. Dr.Heaton, as an LGBT advocate, will not "out" any of them . He however, believes that no one should be forced to hide their identity and continues to advocate for dignity, equality, and acceptance.

Having personally experienced incarceration in life, Dr. Heaton has become a vocal supporter of prison reform and rehabilitation. He believes that redemption, personal growth, and second chances are fundamental American values. He frequently credits his late godfather, Vin Martin, former Consul for Jamaica, for encouraging him to persevere and build a meaningful future despite life's obstacles. And his father for telling him, on his first day of incarceration, to “Just live the best life you can live no matter where you are!” 

If you're wondering, yes Dr. Heaton is fully reformed, paid more than his debt to society, and deserves a second chance. 

Heaton is married to Kresimir Mendoza. As of 2026, he continues efforts to secure legal recognition and communication rights related to their religious marriage, while also advocating for the rights of LGBTQ+ couples and incarcerated individuals.

Recently, as his belief in human rights, Dr.Heaton spoke at the fundraiser dinner for the Shifa clinic. Dr.Heaton spoke just before Gubernatorial candidate and Georgia State Representative Ruwa Romman . The Shifa clinic  is a free clinic  founded by his friend Dr. Shemem Mohammid. Together they hope one day for all people to be able to receive affordable health care.  

In addition to his advocacy and culinary career, Dr. Heaton is an artist. A collector, and dealer of fine art and antiquities. He has created and sold his own original works and hopes to see some of his own pieces exhibited in museums in the future.

As an author, Heaton has written more than fifty books to date, and three cookbooks. One of  Dr.Heaton’s life goals is to write 100 books, ten cook books and at least three books of art. He comes by this writing talent naturally as he is a direct descendant of Bertha Big Foot aka Birth Goose foot, aka Mother goose. Dr. Heaton is an indirect descendant of Samual Clemons aka Mark Twain who was chef Heaton's grandfather's uncle. While on the subject of lineage he is also an indirect descendant of Mary Todd Lincoln, and on the other side of his family a direct descendant of Mexican freedom fighter José Doroteo Arango Arámbula aka Pancho Villa! 

A musician since childhood, Heaton initially taught himself by ear before pursuing formal musical studies. He has studied within a pedagogical lineage tracing back to Johann Sebastian Bach through his teacher James “Doc” Anderson. Dr. Heaton has written over 100 songs to date! He plays piano, keyboard, saxophone, clarinet, guitar, bass, and drums.

Within the culinary world, Chef Dr.Heaton has earned recognition for his extensive training and mastery of numerous specialties. His professional credentials and experience include work and certification in classical cuisine, pizza making, pasta production, coffee roasting, coffee grading, beverage service, and hospitality. Throughout his career, he has competed in culinary competitions and has achieved numerous awards and placements.

He is a certified fully apprenticed master chef, having tested for his certification under renowned chefs Christopher Leahy and Julia Carolyn Child. He earned his impressive "100 toque pleats" by cooking eggs in 100 different ways and showcasing his ability to crack two eggs in each hand simultaneously—a remarkable feat of cracking a total of four eggs at once. He didn’t stop there; he went on to prepare eggs 133 distinct ways and cracked 33 dozen eggs for pooled egg recipes. He wanted to ensure that no one could challenge his claim that all 100 methods he used were among the officially recognized techniques represented by his toque pleats.

Among Dr. Heaton’s  culinary expertise, he holds multiple certifications: master capocuoco, master pizza chef, master pastaio, master saucier, and master barista. He is also a certified roastmaster, master Q-Grader, and master sommelier. He has consistently performed at a high level in various cooking and baking competitions worldwide, often finishing in the top three.

Beyond his culinary accolades, as I mentioned Dr. Heaton holds a Doctorate of Divinity and a doctorate of Theology. He also holds a  Doctor of Ufology ,and a Doctor of Cryptozoology . Dr.Heaton  is ordained in 12 religious practices, carrying titles such as Reverend, High Priest, and Wizard. He maintains a lifetime seat on the United Pagan Council .

Dr. Heaton is also a certified Aura healer, certified reflexologist, certified gemologist, certified class A smolter and smelter, he is a certified master reiki massage healer, he has a  doctor of Herbology . Dr.Heaton is a certified master herbalist. Dr. Heaton is also a certified Antiquities expert. He also is a certified Egyptologist. 

In his youth, Heaton was a champion fencer and achieved rankings in Kendo as a 1st Kyu and 10th Dan, with special training in Iaido, making him a top expert in the field before he graduated High school.

 There’s a legendary story from his freshman year in hi-school when he disarmed a man wielding a gun and overcame beating him to death with his own weapon. 

  He bears a scar on his right leg from a confrontation in a pool hall, where he kicked a machete out of the hands of a charging  man and defended himself by using his injured leg.  To kick the man to death.

 There’s also a larger scar on his left leg from a black widow spider bite, an incident that nearly claimed the life of the beloved Rev. Dr. Heaton. To commemorate this experience, he has a tattoo of a black widow spider with a heart instead of an hourglass on his left arm. 

Summing things up, so far,  The Reverend, Chef, Dr. Mark Twain Heaton III is a 54 year old homosexual man. He is married. Has beyond a genius IQ. He is a certified chef, holds 5 doctorates, 40 certifications, is ordained in 12 religious practices, holds two life long religious leadership positions, has written over fifty books, and three cook books. Dr. Heaton, being musically educated in the lineage of Bach, has written over 100 songs, and plays seven musical instruments. Dr.Heaton has  traveled the world, is a Kendo master, champion Fencer. Has participated and achieved in Seven Guineas world record events. Dr. Heaton is an accomplished artist. As a reformed former prisoner, he is an advocate for human and animal rights. I am as unsure how many languages the doctor speaks as I am how many organizations he is a part of; or whom exactly he knows. All of these seem to be quite a lot. 

Today, however, he is exploring another great passion, coffee.

Drawing upon decades of culinary expertise, international travel, lifelong friendships, and deep faith, Heaton created Chef Heaton's . He calls it the Bean Juice of the Gods—a gourmet coffee collection designed to bring extraordinary flavor to everyday life.

Heaton's philosophy is simple:

"No food has to be ordinary. Any food can be extraordinary."

And his favorite reminder to aspiring cooks remains:

"Get the Heat-On and start cooking!"

Whether through food, coffee, art, music, writing, ministry, or advocacy, Chef Heaton continues to pursue a life dedicated to creativity, excellence, and helping others discover the extraordinary in the everyday.