I was 14 years old when I first experienced what it was like to work in the hospitality industry, and I’ve never looked back. Working my way up from Dishwasher to Cook to Sous Chef to Executive Chef; and then eventually finding myself on the management side has been a creative managers dream come true. I’ve been able to utilize my natural born culinary talents and combined it with a hands-on leadership approach to drive the success of both privately owned and publicly branded food and beverage organizations.
I believe strongly in sharing the wealth of knowledge I’ve accumulated over the years to move the hospitality industry forward. Take a peek below to get an inside view into how I can help you…
Repeatedly improved bottom line margins, guest satisfaction & employee morale.
Trained Executive Chef with strong knowledge of classical, contemporary and regional cuisines.
If we don’t take care of our customers, someone else will.
Full service banquet facilities, off premise catering, retail, concessions and more.
Managed teams of 80-350. The secret is motivating them enough to want to succeed on their own.
Capital budget management of $2-$25M.
Engaging and empowering staff to consistently drive high levels of customer satisfaction without constant oversight.
Culinary expertise allows for diligent cost control, limited waste and cross utilization to drive bottom line results.
“Mark’s attention to detail and professional interaction with our Luxury clients was exceptional. Mark always made sure the clients’ Luxury experience was first class. I highly recommend Mark and his abilities..” – Director Club & Suites, Madison Square Garden-CT
“…Mark’s attention to detail and client first attitude helped me to grow my business and client base even during difficult times. I have the utmost respect and confidence for Mark’s abilities.” -Account Executive, MSG CT
“Mark brought a great deal to the Opening team of the Crowne Plaza Resort in the Disney Area. His creativity combined with his expert knowledge of food and beverage far exceeds most in the Industry. Mark brings quality and excellence to the table, literally and figuratively.” – Regional Revenue Manager, InterContinental Hotels Group
“Mark is a highly motivating, hands-on leader who did an excellent job of restructuring the Food and Beverage department. On a personal level, Mark is a well disciplined, hard working professional with a pleasant personality. I would highly recommend him for any position.” – President and COO, Willow Valley Resort & Conference Center
“…Mark is a strong leader, highly respected by the professionals who work under him and extremely thorough in his approach.” – Senior Vice President and General Manager, Madison Square Garden, CT
“Mark was a key member of the pre-opening team for the hotel. He was also a key leader and component to the success of our brand new resort. His culinary knowledge and remarkable disposition among our employees was a rarity of its own. He will be dearly missed and I highly recommend him to any future employer.” -General Manager, Crowne Plaza Resort Orlando
“Working for Mark was a pleasurable challenge. His ability to accomplish tasks and push the envelope through solid management skills always benefited our guests and financial profitability.” – Executive Chef, Madison Square Garden