Mr. Mark Willis

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  www.thetowntalk.com/apps/pbcs.dll/article?AID=/20080625 - [Cached Version]
  Published on: 6/25/2008    Last Visited: 7/23/2008  

  Willis developed cooking skills on Wagon Master grill
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  And for the past eight months or so, 22-year-old Mark Willis of Hornbeck has hung up his apron at the end of the day knowing his customers went home happy.
  
  Willis began washing dishes at Wagon Master, but quickly moved up to kitchen manager, a designation that also qualifies him as head chef.
  
  The funny thing about Willis is that he didn't know he had any cooking chops until he manned the grill at Wagon Master, which he never really planned to do in the first place.
  
  "I've never cooked before," Willis said.
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  "I know there's a lot of hassle that goes on," Willis said.
  
  He's happy behind the scenes, sprinkling a litte salt here, a little garlic there and preparing the best meal he can.
  
  The most popular of those meals is the 9-oz. sirloin with choice of sides.
  
  The secret to the best steak, Willis said, is minimum seasoning.
  
  "Salt, pepper and sometimes a little garlic powder," he said.
  
  Willis may spend his days in the kitchen, but once he gets home he doesn't touch the stove.He spends time with his wife and plays with his 4- and 1-year-old daughters.
  
  "I cook enough here," he said."I don't have to do it at home."
  
  And he rarely eats his own food.
  
  When eating out, he prefers to shop around and try the cuisine of others.
  
  Some cooks may be harsh critics of their competition, but not Willis.
  
  "I'm not because I know what goes back here (in the kitchen)," he said.
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  Mark Willis, the chef at Wagon Master Steakhouse, in Leesville, is busy cooking steaks during lunchtime at the resturant Tuesday.Purchase this Photo
  
  Mark Willis, the chef at Wagon Master Steakhouse, in Leesville, is busy cooking steaks during lunchtime at the resturant Tuesday. (Leandro Huebner/lhuebner@thetowntalk.com)

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  radisson.plansoft.com/global/search/FacContacts.asp?ID= - [Cached Version]
  Published on: 11/6/2005    Last Visited: 9/12/2008  

  MR Mark WillisGeneral Manager+44 020-7208 6000+44 020-7208 6029Mark.Willis@radissonsas.com

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  www.asmp.org/findaphotographer/profile.php?id=5126&phot - [Cached Version]
  Published on: 10/16/2008    Last Visited: 12/16/2007  

  Prof. WillisChef Gambatese
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  Prof. Willis
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  Prof. Mark Willis at Case Wesern Reserve University studies the nervous system of moths for the US military.

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  Airline Travel News - The Radisson Stansted: taking... - [Cached Version]
  Published on: 10/5/2004    Last Visited: 5/4/2005  

  As General Manager Mark Willis pointed out, "this is perfect for the end of a session and lets say the football is on - instead of wheeling a television in as may have happened in the past and having to have beers ordered in from another part of the hotel - everything is together in one space."

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  Bahrain Tribune Daily Newspaper, Bahrain - [Cached Version]
  Published on: 11/3/2002    Last Visited: 11/3/2002  

  Leitgeb, who has 14 years' experience in the Gulf, will hand over the charge to his successor Mark Willis on November 11."I have been promoted as the Regional Director of the Radisson SAS Hotel chain and the Vienna-based position will include my responsibilities in the Eastern European countries.Mark Willis is coming from the Radisson SAS Hotel Oslo."The leadership's vision to host the Chess Man V/S Machine and the world's most premier event, Formula One, will help promote Bahrain as the tourism hub.Such events will continue to help the hotel and leisure industry grow and attract more business," Leitgeb said.Talking about the renovation in the hotel, he said that the BD2.8 million plan would provide a new look the property, with new rooms, new restaurants and more facilities for guests.Even then the prices are very reasonable.The BD6 million apartment project adjacent to the hotel will be an added feature to the hotel," Leitgeb said.He said that serving with Bahrain's leading hotel as General Manager was a good experience."I spent two and half years and was assigned to change the hotel chain from Diplomat Hotel to Radisson SAS Hotel.This was an uphill task because when you change the brand you have to educate your customers about the new product.However, with support from the staff and National Hotels Company, the owner company of the hotel, the Diplomat Radisson SAS Hotel is now a well-known brand in the region," Leitgeb said."We have established the position of the hotel by offering the best services.The Diplomat Radisson SAS Hotel has achieved excellent room occupancy rates and the overall business graph has gone up.The success story behind the growing business is the result of a pro-active strategy adopted by the management by offering best quality at competitive prices," Leitgeb said, thanking the NHC and the staff for cooperation.

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  CatererSearch - [Cached Version]
  Published on: 5/16/2006    Last Visited: 5/16/2006  

  Mark Willis, general manager, Radisson SAS Portman hotelMark Willis has become general manager at the Radisson SAS Portman hotel, London.

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  Diplomat Radisson SAS Bahrain revs up for F1 meet -... - [Cached Version]
  Published on: 9/18/2003    Last Visited: 9/18/2003  

  'The hotel, a landmark in Bahrain, is being totally transformed but will retain its reputation for service excellence,' said General Manager, Mark Willis.
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  We have the largest floor space of any five star hotel rooms in Bahrain, and the rooms include state-of-the-art wireless Internet connectivity and personal safes,' concluded Willis.

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  Gulf Daily News - [Cached Version]
  Published on: 11/3/2002    Last Visited: 11/3/2002  

  BAHRAIN is an exciting challenge for the Diplomat Radisson SAS Hotel's new general manager Mark Willis.
  
  "I'm very excited about being here and am eager to immediately begin a new era for this hotel," he remarked.
  
  "With the multi-million dinar upgrades that have already been completed and the refurbishment programme that is transforming all guest rooms, the hotel is destined for growth."
  
  The British bachelor praised the government for its efforts to design and promote new events and activities, notably the Bahrain Formula One Grand Prix, that will draw additional visitors to Bahrain and put the country on the tourism map.
  
  Leisure travel is starting to pick up and that prospective holidaymakers are beginning to venture back to some of the world's more exotic locales, including the Gulf, said Mr Willis.
  
  "Our property is ready to accommodate them and we want to be able to offer and provide a new range of packages that will attract even more people to Bahrain."
  
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  Mr Willis began his career in 1984 as a chef, going on to work in several hotels in the UK and Germany.
  
  In 1988, he took a job in South Africa, as executive sous chef for Sun City Hotels Corporation.
  
  In 1990, he returned to the UK as an executive chef for a major hotel.
  
  Five years later, Mr Willis went to the UAE, where he was executive chef for the Al Ain Inter-Continental Hotel for two years before taking the position as executive chef at the Oasis Beach Hotel in Dubai.
  
  Mr Willis joined the Radisson SAS Hotel and Resort Group in 1998 and returned to the UK to open the Manchester Airport property.
  
  "Within a year, I joined the company's mentor programme as executive assistant manager," he explained.
  
  Mr Willis was transferred to Oslo, Norway, and later became the hotel's general manager.
  
  He studied general and strategic hotel management at Cornell University in the US state of New York and is a member of the Confererie de la Chaine des Rotisseurs.
  
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  Gulf Daily News - [Cached Version]
  Published on: 10/16/2008    Last Visited: 6/1/2004  

  Radek Cais, who has taken over from former general manager Mark Willis, says growth has been forecast in this segment of the travel market.

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  NIT - [Cached Version]
  Published on: 5/4/2006    Last Visited: 5/16/2006  

  Dilly Bag TAFE head teacher Dale Chapman (centre) with TAFE chefs (l-r) Jan Vardy, Mark Willis, Kerry Parker and Paul Hodkinson.

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