Chef in New York, New York

Mark is currently self-employed as a Chef Consultant across different venues in the city. Before this he was ask to join Rockpool Dining Group; Australia’s leading restaurant group featuring a best in category portfolio of premium, casual, fast and fun brands across the country. Rockpool Dining Group is Australia’s largest dining and restaurant group, with more than 50 award-winning dining and entertainment venues, revenues in excess of $350 million and over 3000 employees..... had been tasked with menu development for multiple Rockpool Brands, such as Sake JR and Fratelli Fratelli Fresh eventually taking his place as CDC at Rosetta.. Before this Mark worked for 4 years at STARR Restaurant Group. STARR is an industry leading, multi-concept collection of 30 dynamic, high-end, very busy restaurants located in New York City, Philadelphia, Miami, Ft Lauderdale, Washington DC and Atlantic City, NJ. Mark started in 2011 where he was Executive Sous Chef at Caffe Storico in New York. and was subsequently transferred to their Continental Miami Beach operation in May 2015. As Executive Sous Chef he reported to a Cluster Executive Chef where he was integral to his his operating unit. In the interim between his employment at STARR and Rockpool, Mark donated his time at Buena Fortuna Gardens,in Baja, Mexico. Here he helped design a menu and kitchen for the owner/farmer. He worked directly in the garden fueling his passion for farm to table cooking. Mark also passed the time as a freelance Chef Instructor at My Cooking party in NYC. Here he gave private culinary classes for high end clientele in both group and personal settings. Mark is a graduate of the Culinary Institute of America. He graduated in 2005 with an Associates Degree in Culinary Arts. Post graduation he has worked with several excellent celebrity chef run operations. He was lucky enough to work with industry leaders like, Jean-George Vongerichten at Vong as well as Laurent Tournondel’s BLT Restaurant Group, and Iron Chef Marc Forgione.