My favorite part about what we do is watching the client’s reaction as they see their ideas come to life in prototypes.
Hometown:
I grew up in the other Washington (the one that isn’t a state). Over the years I’ve lived all over the country; L.A., San Antonio, Chicago, Denver, N.Y., Miami, New Jersey… but after more than 25 years here, Seattle is by far my favorite city.
What Inspires Me:
People who are truly passionate about what they do and are so good at it, they make even the ordinary seem extraordinary. I love watching craft transform into art.
Guiltiest Food Pleasure:
I don’t have any guilty pleasures, just pleasures.
Areas of Specialization:
Mark works closely with our clients on business development and strategy, industrial ingredient applications and bakery projects.
When I'm Not In the Office:
Mark focuses on strategic business planning and sales for the organization. He also spends quite a bit of time giving back to our industry through writing, speaking and mentoring. When he isn’t in the kitchen, you’ll likely find him shaking hands, sharing his extraordinary knowledge at a speaking engagement or guiding our younger team members through new theory and technique.
Education:
- Masters of Business Administration - Columbia University
- Bachelor of Science, Hotel-Restaurant Management - Florida International University
- Associates in Applied Science, Culinary Arts - A.O.S. Culinary Arts - The Culinary Institute of America, Hyde Park, NY