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This profile was last updated on 8/28/14  and contains information from public web pages and contributions from the ZoomInfo community.

Specialist

Advantage Waypoint LLC
8467 Xerxes Ave N
Brooklyn Park, Minnesota 55544
United States

Company Description: Advantage Waypoint is the only national foodservice sales and marketing agency providing an ideal combination of talent, resources and experienced management across...   more
Background

Employment History

7 Total References
Web References
Minnesota Zoo
www.mnzoo.org, 1 Oct 2009 [cached]
Mark Awada Executive Chef for Kincaid's in St. Paul Mark will be preparing Dungeness Crab with Moroccan broth and Oyster-Gazpacho Shooters.
more Read More about Mark
Mark Awada Mark Awada has over 25 years experience in the restaurant industry. 15 years corporate and 10 years independent. His passion for food began at a young age in the kitchen of his Lebanese/American home. He developed a palate for exotic ingredients at the same time gained the appreciation that great tasting food came from simple, fresh ingredients. Mark was exposed to all aspects of the business in his grandfathers restaurant Awada's on Plato. He worked his way through college by working in numerous popular kitchens in Minneapolis. His passion for great food took him to new heights with Palomino Euro Bistro and Restaurants Unlimited with whom he assisted in opening several restaurants. Starting as a Line cook in Minneapolis, he was promoted to Sous Chef of Palomino in Indianapolis, IN, then to Executive Chef for Palomino in downtown San Francisco, CA, and Training Chef in Restaurants Unlimited for the San Francisco bay area region. His strong family base and the need to eventually open his own restaurant brought him back to Minneapolis/St.
Executive Chef: Mark ...
dishcuisineforchange.org, 17 July 2009 [cached]
Executive Chef: Mark Awada
Laredo's Tex-West Grill & Cantina Laredos Logo 4656 Excelsior Blvd. St. Louis Park, MN 55416 (952) 698-2749
Mark AwadaExecutive ...
www.kitchenwindow.com, 14 June 2008 [cached]
Mark AwadaExecutive Chef, Kincaid's Fish, Chop & Steak House - St. Paul
Mark Awada has over 25 years experience in the restaurant industry.15 years corporate and 10 years independent.His passion for food began at a young age in the kitchen of his Lebanese/American home.He developed a palate for exotic ingredients at the same time gained the appreciation that great tasting food came from simple, fresh ingredients.Mark was exposed to all aspects of the business in his grandfathers restaurant Awada's on Plato.He worked his way through college by working in numerous popular kitchens in Minneapolis.His passion for great food took him to new heights with Palomino Euro Bistro and Restaurants Unlimited with whom he assisted in opening several restaurants.Starting as a Line cook in Minneapolis, he was promoted to Sous Chef of Palomino in Indianapolis, IN, then to Executive Chef for Palomino in downtown San Francisco, CA, and Training Chef in Restaurants Unlimited for the San Francisco bay area region.His strong family base and the need to eventually open his own restaurant brought him back to Minneapolis/St.Paul, where he took on the role of Executive Chef for Kincaid's in St. Paul.Throughout his restaurant years, he has developed compelling menus, trained multiple staffs, and controlled costs in a highly structured environment.His experiences have lead him to one conclusion: great product makes great business.
Minnesota Zoo/Media
www.mnzoo.com, 4 Oct 2007 [cached]
Mark Awada, Executive Chef, Kincaid's Fish, Chop & Steakhouse, St. Paul
Dine About Town - San Francisco
www.sfdineabouttown.com, 17 Feb 2003 [cached]
Executive Chef Mark Awada has a passion for food.His interest in the culinary world began at the early age of 13.His family has been in the restaurant business for many years and Mark began helping in the family business making salads for banquets.
His professional background started while attending the University of Minnesota, where he worked at several well-known top restaurants in Minneapolis.Following his education he became a sous chef for Palomino restaurant in Minneapolis.Eventually, he made his way to San Francisco to become executive chef.
Mark grew up in a traditional Mediterranean household, where family social events revolved around food.He remembers spending time with his grandmother making baklava, flat breads and stuffing grape leaves.This is what makes Mark a wonderful key ingredient in Palomino.Palomino is known for its Mediterranean influence and Mark has been and important part in making our food successful.
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