Chef Mark has been
involved in the hospitality/food preparation industry since 1987,
when he began working for the Somerset Hills Country Club in
Bernardsville, NJ. It was at Somerset Hills, as well as the
Mountain Lakes Country Club, that he first learned how to prepare
and serve food for a' la carte and banquet functions.
After earning his B.A. in
Teaching/English at Ithaca College, Chef Mark attended The
Culinary Institute in Hyde Park, NY, where he earned an Associate
in Occupational Studies degree in Culinary Arts.
Following his graduation from the CIA,
Chef Mark entered the Hotel/Fine Dining industry. He held such
positions as Line Chef the the Ritz-Carlton, Amelia Island, FL and Tournant, Line Chef
and Banquet Chef at The Bernards Inn,
Bernardsville, NJ. Both of these are four-star
establishments.
Chef Mark also has experience as an
Executive Chef with various Corporate Dining
services, where he managed kitchen staffs of up to 16 employees in
venues that served approximately 900 guests daily.
Chef Mark maintains long-term
affiliations with House Party, Inc., as well as respected catering
consultant, Chef Michael Maddaluna, with whom he enjoys extending his
services for catered events.
If you would like to contact Chef
Mark, please e-mail him at
chefmarkscookin@aol.com.
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