Chef Mark F Henry CEC

724-***-**** / acvz05@r.postjobfree.com

Profile extremely creative foodservice professional, highly qualified graduating first in class at the finest culinary school in the world, management and supervision training from the Marriott corporation and Hilton international and certified by the American Culinary Federation as a CEC. Seeking to serve and lead a result oriented, quality organization.

Education

Culinary Institute of America graduated with high honors (3.8 GPA) and perfect attendance 1990 having received a merit scholarship from the Eastern Frosted Foods Association

Certified Executive Chef by the American Culinary Federation 1998

Empire State College SUNY, Albany NY 1983 Business and Arts

Bowie State College Fine Arts University of Maryland 1982 Fine Arts

Experience

Operating at the executive management and ownership level for more than 20 years there is extensive experience with staffing, menu development, facilities design, p/l analysis, business planning, logistics, staffing, training, customer service, food safety, culinary supervision and scheduling. Proficient with Microsoft office, Excel, word, outlook PowerPoint and social media.

Chef Marks Palate, Chef/ Owner Latrobe Pa established 2011 to current

Owner operator 120-seat steak and seafood restaurant with a café, bakery and cooking demonstration stage providing full service catering to represent more than the restaurants sales. Rated 1# caterer and award of excellence from the trip advisor

Treetops Restaurant, Polymath Park Resort, Acme Pa Executive Chef 2008 to 2011

A unique property featuring Frank Lloyd Wrights Duncan House

As well as the Blum House and Balter House, Providing overnight accommodations and room services. Treetops is a fine dining intimate restaurant that focuses on fresh local and organic cuisine, entirely handcrafted, in addition to on and off premise full service weddings,

Events, wine dinners, and chef services.

Conceived, developed and executed entire project and all aspects of culinary operations, personally responsible for all involved details

Critically acclaimed and reviewed by local and national periodicals

Westmorland Community College Youngwood, Pa 2003 to 2009

Adjunct instructor teaching credit classes in Baking, Pastry, Garde Manger, food safety, Ice carving, Catering management and Event Planning, international cuisines as well as apprenticeship programs at Nemacolin Woodlands

“Yes, We Cater” Inc Mosside Blvd, Monroeville Pa Executive Chef/Partner 2004 to 2008

Full service catering company, personally involved in the companies development over the course of several years from original concept to becoming the preferred caterer in the market, having clients like American Eagle, Rodaf Shalom, Galaxo Smith Kline and Carnegie Mellon University, while being recognized by “The Knot” as the regions best caterer and event planner.

AVI Food systems California University of Pennsylvania

Regional/ Executive Chef 2003 to 2004

Regional consulting chef, contributing to contract development and foodservice concepts, as prototypes for expansion throughout the AVI organization. Developed and contracted an international, sustainable foodservice program for Kenyan University in Ohio, conducted culinary training, and provided leadership to culinary management team.

Mountain View Inn Executive Chef / food and beverage manager 2000 to 2003

Historic hotel and conference center banquet and event space over 1000 guests with two restaurants and room services

Allegheny Valley Food Service regional Culinary Specialist/ Executive Chef

Representing manufacturers, consulting distributers and restaurants in menu

Planning, recipe development cost control and sales through presentations and mentoring1998-2000

Achieved best broker representative Sysco Pittsburgh1999

Legacy Enterprises,

Max Planks, The Chadwick, Crown Catering

Executive Chef / food and beverage manager 1994 to 1998

Seasons Harvest, dinner theater, event facility, caterer and restaurant

Owner, Chef 1992 to 1994

Prior employers include Duquesne University as Executive Chef, Bidwell Training Center, Culinary Educator, and the Vista International Hotel as the Garde Manger and Executive Sous Chef

Education

Culinary Institute of America 1990 having received a merit scholarship

from the Eastern Frosted Foods Association

Certified Executive Chef by the American Culinary Federation 1998

Marriot foodservice Management Training 1980

Hilton Executive Management Certification 1992

Servesafe certification periodically from 1980

Situational leadership training California University of Pennsylvania

Awards

“Dish of the Year “”Best Dessert” Savor Pittsburgh September 2010

“Best Entrée” Savor Pittsburgh 2009

Editors pick “Whirl “Magazine November 2010

Several feature appearances on the KDKA Morning Show

Best Caterer Western Pennsylvania “Knot” Network/ Magazine2008

Best Event Planner Western Pennsylvania "Knot” Network/ Magazine 2009

Presidents Award ACF Laurel Highlands Chapter 2004

Wine Spectator Award of Excellence 2003

Best foods show broker Sysco Pittsburgh 2000

2nd place Pittsburgh's Community Heath Challenge 1994

Earned silver and gold medals in ACF and NICA sanctioned competitions 1990-93

References upon request

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