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Wrong Mark Gallaudet?

Mark A. Gallaudet

Executive Chef and Director of Club Operations

The American Club Hong Kong

HQ Phone:

Email: m***@***.com

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Company Description

We are committed to providing an atmosphere that is comfortable, enjoyable and easy to use within the responsible framework of our operation. While we recognize we have a commitment to the Club's policies and procedures, we will endeavor to be flexible an ... more

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Background Information

Employment History

Executive Chef

The Homestead

Corporate Chef

U.S. Foodservice , Inc.

Executive Chef


Executive Chef

Monticello Wine Trail

Executive Chef

King Family Vineyards

Executive Chef

Ocean Reef Club Inc

Interim Director of Culinary Operations

The Biltmore Hotel


American Culinary Federation Inc

James Beard Foundation

Web References (51 Total References)

JB Prince Jobs, powered by - Featured Employer: Ocean Reef Club in Florida on StarChefs [cached]

Our culinary team is led by Executive Chef Philippe Reynaud and Assistant Executive Chef Mark Gallaudet, and operates 12 restaurants, banquets for up to 500 guests, as well as catering for private home and yacht functions.

Our Story › Olivier Pacific ‹ Fine Food Service [cached]

Mark A. Gallaudet, Executive Chef,

Chefs On Facebook | RFEC | Resort Food Executive Committee [cached]

Mark Gallaudet Executive Chef

Dr Grub » The Homestead Dinner [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.

Resort Fact Sheet [cached]

DINING: The Homestead offers a range of fine and informal dining options all of which will launch news menus in 2010 under the direction of newly appointed Executive Chef Mark Gallaudet and Food & Beverage Director, Esme Pitard.

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