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This profile was last updated on 4/13/11  and contains information from public web pages.

Food and Beverage Manager

Ballantyne Resort
 
Background

Employment History

  • Executive Chef
    Ballantyne Resort
  • General Manager
    Irish Blessings Bistro
  • Executive Chef
    Irish Blessings Bistro
  • Sous Chef
    Andre
  • Chef
8 Total References
Web References
Mark Catapano, Owner and ...
www.catapanostasteofitaly.com, 13 April 2011 [cached]
Mark Catapano, Owner and Chef
grew up in an Italian family in New Jersey, and was raised with a love of good food. Initially, he was taught how to cook authentic Italian food by his Grandmother Filomina Catapano. Later Mark took his love of cooking to The Culinary Institute of America where he honed his skills in all ethnic cooking styles. Mark has operated several different restaurants and hotels.
To his credit is Seasons Restaurant at The Disney Institute where he helped transform the original menu concept from family style to California a la carte (and where he also met Jessica, his wife). Jessica and Mark then moved to Las Vegas, NV.
...
There Mark was able to further his career by working with renowned Chef Andre Rochat at Andre's French Restaurant at the Monte Carlo .
...
After their arrival in Charlotte in 2002, Mark was hired as Executive Chef and General Manager of Irish Blessings Bistro located in the historic Radcliff Flower Shop in uptown Charlotte .
Two years later, Mark then moved on and upward to the position of Executive Chef at the Ballantyne Resort and Spa where he helped to make the resort a 4-star AAA rating..
A few years later Mark then joined the staff of the Marriott Executive Park Hotel as Executive Chef.
...
After moving to Charlotte, Jessica took a few years off to stay at home with Mark and Jessica's two young boys.
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Ultimately though, Mark and Jessica felt that even after working in some of the most distinguished hotels and resorts in the country, they still missed the old fashioned Italian Specialty Markets and all the hard to find specialty items.
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So, the most obvious move was to open an eatery where Mark and Jessica can bring their love for good homemade Italian cuisine to their adopted home town.
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Mark and Jessica want to invite you to be part of ours.
Charlotte Observer | 02/26/2006 | Career Almanac
www.charlotte.com, 26 Feb 2006 [cached]
Mark Catapano was appointed food and beverage manager of the grill room and room service at Ballantyne Resort.
Charlotte Magazine - New In Town
www.charlottemagazine.com, 24 Feb 2004 [cached]
"We wanted to have the Irish cuisine brought up from the 'pub grub' image to the fine-dining level, which is something that is going on in Ireland," says Mark Catapano, the executive chef.Catapano, a graduate of the Culinary Institute of America in Hyde Park, New York, most recently was sous chef at Andre's, a lauded French restaurant in Las Vegas.As he explains it, the food at Irish Blessings has a lot in common with the menu at André's."It's basically marrying the foundation of Escoffier with Irish ingredients."
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Catapano and Finnegan have also made a commitment to providing top-notch service, and they have laudable ambitions.
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To encourage a finer palate," Catapano says.
The Wine Report Magazine Atlanta
www.atlwine.com, 29 April 2004 [cached]
From 8 p.m.-1 a.m. enjoy music, complimentary hors d,oeuvres, open bar, the culinary talents of chef Mark Catapano, and countdown with balloon drop and party favors. $179 plus tax.Add a room for $129 single occupancy (additional guest
Southern Women's Show - Charlotte
www.southernshows.com, 15 Feb 2004 [cached]
Presented by Chef Mark Catapano of Ballantyne Resort and Chef Scott Spaulding of the Park Hotel
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