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This profile was last updated on 8/22/2016 and contains contributions from the  Zoominfo Community.

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Wrong Mark Gallaudet?

Mark A. Gallaudet

Executive Chef and Director of Club Operations

American Club

Email: m***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

American Club

Hong Kong,

China

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 and emp...more

Background Information

Employment History

Executive Chef

The Homestead


Corporate Chef

U.S. Foodservice , Inc.


Executive Chef

Boar


Executive Chef

Monticello Wine Trail


Executive Chef

King Family Vineyards


Executive Chef

Ocean Reef Club Inc


Interim Director of Culinary Operations

The Biltmore Hotel


Affiliations

American Culinary Federation Inc

Member


James Beard Foundation

Member


Web References(51 Total References)


JB Prince Jobs, powered by StarChefsJobFinder.com - Featured Employer: Ocean Reef Club in Florida on StarChefs

jbprince.starchefsjobfinder.com [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

www.olivierpacific.com [cached]

Mark A. Gallaudet,
Executive Chef,


Chefs On Facebook | RFEC | Resort Food Executive Committee

www.rfec.org [cached]

Mark Gallaudet
Executive Chef


Dr Grub » The Homestead Dinner

desigrub.com [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

www.thehomestead.com [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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