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This profile was last updated on 8/19/15  and contains information from public web pages and contributions from the ZoomInfo community.

Mark A. Gallaudet

Wrong Mark A. Gallaudet?

Executive Chef

Phone: (847) ***-****  HQ Phone
Email: m***@***.com
Local Address:  Charlottesville , Virginia , United States
The Homestead
1625 Hinman Ave.
Evanston , Illinois 60202
United States


Employment History

51 Total References
Web References
Meetings Fact Sheet, 14 June 2012 [cached]
FOOD & BEVERAGE: Award-winning Executive Chef Mark Gallaudet oversees The Homestead's culinary operations, from catering special themed events to creating menus for the resort's highly acclaimed restaurants.
Executive Chef Mark ..., 8 Mar 2010 [cached]
Executive Chef Mark Gallaudet, Chef de Cuisine Thomas Ruth and Food & Beverage Director Esme Pitard to Lead Food and Beverage Team of the Historic Resort
Leading the charge is Executive Chef Mark Gallaudet, who joins The Homestead with more than 25 years of culinary experience under his belt. Chef Gallaudet is closely supported by Thomas Ruth, chef de cuisine, and Esme Pitard, food and beverage director.
Chef Gallaudet is a true veteran of the food and hospitality industries with executive chef experience at the esteemed Ocean Reef Club in Key Largo, FL; The Anthenaeum Club in Pasadena, CA; and the Boar’s Head Inn in Charlottesville, VA, where he managed a staff of more than 50 and helped secure coveted Four Diamond Award-winning status for the resort’s prestigious Old Mill Room. Chef Gallaudet is a member of The James Beard Foundation and is involved in the Member-Chefs Collaborative, American Institute for Wine and Food, and the American Culinary Federation-Chefs de Cuisine-World Association of Cooks Societies.
The new executive chef, Mark ..., 2 Feb 2011 [cached]
The new executive chef, Mark Gallaudet, hired by the Homestead seemed to have done good job balancing act.
The executive chef Mark Gallaudet has successfully made classic dishes with playful twists - both with the food and its presentation. For example, the soup was served in a teacup with marshmallow, the dessert featured chocolate art with a fried donut, and the succotash in the main dish was served in a miniature classic cast iron skillet. In short, his dinner was successful at balancing nostalgia of age-old American dishes with demand playfulness of modern palate.
Executive Chef Mark ..., 1 June 2010 [cached]
Executive Chef Mark Gallaudet takes his internationally renowned culinary talent seriously and boasts much culinary success through working at the Homestead and many other of the industry's acclaimed properties.
Boar's Head Inn: Executive Bios, 15 May 2008 [cached]
Mark Gallaudet, most recently Assistant Executive Chef at the exclusive Ocean Reef Club in Key Largo, Florida, has taken over as the new Executive Chef at Boar's Head Inn's Four-Diamond Old Mill Room Restaurant.Chef Mark oversees the resort's acclaimed Old Mill Room restaurant, three kitchens, the hotel bakery, banquet facilities, and off-premises catering, with a combined staff of 40.
Chef Mark will exercise his Regional American / Continental culinary style and creativity by using fresh and simple ingredients at Boar's Head Inn.He is known for creating dishes that are rich and unique in taste, as well as visually exciting."I'm looking forward to reaching out to the area farmers and creating dishes that are both seasonally and regionally representative" said Executive Chef Mark Gallaudet.
Chef Mark served in the United State Marine Corps during Operation Desert Storm in the Persian Gulf . He has won many awards including the Quady Wine Dessert competition and a Silver medal at the ACF culinary salon in Los Angeles . Chef Mark is fluent in Spanish and is a member of the American Culinary Federation.
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