Mark Garcia :: CHEF'S ROLL :: The Professional Chef Network

Mark Garcia

I Help Chefs, Restaurateurs and Culinary Professionals Learn How To Strategically Market & Position Their Brands, So That They Grow Their Business and Make More Profit. My Passion For High Quality Ingredients, Simply Prepared At The Height Of Their Flavor Is At The Center of Everything I Do.
EVENTS
Dad 2.O Summit - TEDnite Talk - Everything I Know About Fatherhood I Learned In The The Kitchen: Join me and other influential fathers, agencies, brands, renowned daddy bloggers and major media in an open conversation about the commercial power of dads online, January 30 - February 1, 2014. Harness the opportunity to learn the tools and tactics used by influential bloggers to create high-quality content, build personal brands, and develop business ideas.
MUFSO Conference - October 5-7 - Dallas, TX: The Multi-Unit Foodservice Operators Conference-- or better known as MUFSO is the most comprehensive executive conference in the restaurant industry! Now in its 55th year, in addition to the ever-popular leadership content, featuring thought-provoking and inspirational Keynote Addresses that MUFSO is legendary for, the Conference Pillars represent the industry’s most progressive content with more than 30 educational sessions spread across discipline focused tracks including: Operations, Culinary
IFEC - International Conference - November 3-5, Dallas, TX: International Foodservice Editorial Council, IFEC is comprised of 250 foodservice editors and public relations professionals who represent the leading magazines, food producers, operators, and other organizations active in the industry. This annual event give the editors and publishers of the major food magazines the chance to present their editorial calendar for the year and to have chefs and agencies pitch ideas and stories for the upcoming year.
EDUCATION & EXPERIENCE
University of New Mexico. Albuquerque, NM
Bachelors in Business Admin, Marketing and Communications
Culinary Institute of America. Hyde Park, NY
Culnary Arts
River Cafe. Brooklyn, NY
Line Cook
Mansion on Turtle Creek. Dallas, TX
Line Cook
Retail Food Group / Lone Star Digital Mavericks. New York City
Vice President Culinary Innovation & Digtial Strategy
CMG Media Group. San Antonio, TX
Vice President/Principle
McCormick. Hunt Valley, MD
Director Digital Marketing & McCormick KItchens
Avocados from Mexico. Las Colinas, TX
Head of Marketing - Food Service & Culinary
SKILLS & EXPERTISE
Digital Marketing
Strategic Branding For Chefs
Social Media Marketing
Mobile App Development & Strategy
Leadership
Menu development
BOH operations
Lectures/classes
Food industry consulting
TV/radio guest appearances
Food/menu costing
Meat butchery
P&L management
Food styling
Sautéing
Sauces
Safe food handling
Cake/pastry decorating
Mark creates dishes and menus that entice his guests with flavorful combinations that visually tantalize and excite, all the while honoring the roots of Classical Cuisine, yet offering a modern twist that appeals to today's consumer. His Culinary POV is based upon his in depth knowledge of French, Italian, Neuvo Latino and Texas Hill Country Cuisines
GALLERY
VIDEO

  • Avocado Green Marble

  • Chef Mark Garcia - What I Believe
MEMBERSHIPS & AFFILIATIONS
High Performance Academy - Certified High Performance Coach
Chaine des Rotisseurs
IACP
Research Chefs Association
American Culinary Federation
CIA Society of Fellows
AWARDS & ACCOLADES
  • Francis L Roth Award - Most Outstanding Achievement, 1991, Culinary Institute of America
  • Society of Fellow - CIA 2012
PRESS
Fresh Factor, August 2014
Flavor & The Menu, September 2014
Plate Magazine, October 2014
DISTRIBUTORS
  • Rachel Ray
  • Food Network
  • Tyson
  • Boston Market
  • Chipotle
  • Brinker International
  • Darden Restaurants
  • Chef Wolfgang Puck
  • Chef John Besh
  • Guy Fieri
  • Chef Gordon Ramsay
  • jack Daniels
  • Sofitel Hotels
  • Ritz Carlton
  • Trader Joe's
  • Whole Foods
CLIENTS
  • Rachel Ray
  • Food Network
  • Tyson
  • Boston Market
  • Chipotle
  • Brinker International
  • Darden Restaurants
  • Chef Wolfgang Puck
  • Chef John Besh
  • Guy Fieri
  • Chef Gordon Ramsay
  • jack Daniels
  • Sofitel Hotels
  • Ritz Carlton
  • Trader Joe's
  • Whole Foods
Mark Garcia
Mark Garcia
San Antonio, TX
United States

ChefMarkGarcia.com
Head of Marketing - Food Service & Culinary, Avocados From Mexico

My culinary journey started one Sunday morning when at the tender age of 5, I proudly proclaimed to my mother and father that "I was going to make us breakfast" and serve it to them in bed. My parents being of French and Spanish heritage and great cooks in their own right, encouraged their petit chou-flour ( aptly named because of my curls by my French mother) to be the chef for the morning and make the family breakfast. Well, one can only imagine what happened next when you let loose a precocious 5 year old alone in the kitchen. I've seen the pictures and I'm not quite sure how I was able to get mustard, flour and eggs not only all over the floor and counters, but on the ceiling as well.

Little did they know from that moment on, my quest to discover everything I could about food, wine and the locations across the earth that celebrated these things would be life's work.

I started out in the kitchen like many chefs do...washing dishes, doing basic food prep and all the while studying and learning from the various cooks and pastry chefs in the back of the house. I continued to work in restaurants and hotels throughout high school and college. Upon graduation, I was given the opportunity to stage throughout Europe for almost 2 years. This experience furthered my passion and thirst for all things culinary.

When I returned from Europe, I continued my studies at the Culinary Institute of America and cooked throughout New York City, Atlanta, Dallas, Scottsdale, Los Angeles and Miami. I've been blessed to work with some of the most prestigious chefs and largest companies in the world. I've traveled the world and have had a hand in some of the largest products launches in our industry.

Through it all I learned one universal truth...A Great Chef Is Always A Student First.