Mark is a culinary innovator known for producing top quality creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to lead a successful multi outlet fine dining and high volume operations. Committed to creating a memorable fine dining experience for all guests. Mark is now serving as a contract chef. He travels for PHM Hospitality in his capacity as an Executive Chef.
Task Force Executive Chef through PHM Hospitality Company. I’m sent to Hotels/Resorts to help reinforce Associate Moral, Food Quality and Control Costs.
San Diego, California- Who would believe that when I started in my first kitchen it was at the Shrimp Box in Point Pleasant Beach, New Jersey in 1979 and that 41 years la...
Read Full Press Release →Education Level: Certification
Institution: e Culinary Institute of America (Hyde Park, New York)
United States of America
PHM Hospitality
San Diego, California
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