Chef Mark Mattern, MBA, CEC

Muscadet wine with foie gras and escargot as a taster with friends

Attracted is a prelude to next weeks Labor Day party bash

Pittsburgh  Chef Mattern Grew up in this town and have seen it grow and change and developed. Today the burgh is more than pizza, pasta, steak houses, and ethic local foods. Pittsburgher are traveled and foodies and looking for more. The tapas style food sharing experience  enjoyed around the country is coming to the burgh. Great food , bold flavors that make you want to come back for more. . Look for Chef Mattern to carve out the niche in this market. From the from burner...

Taste of the world cooking class with Chef Mark

EXECUTIVE SUMMARY   The M’s Restaurant and Bar is Global Fusion Cuisine concept that serves small plates with bold flavors in fashionable décor with an upbeat atmosphere to attract Millennials.  The restaurant will be a gathering place, recognized as place where patrons are looking for quality food, uniquely presented, served at reasonable prices in a fashionable setting.  Located in the growing northern suburbs of Pittsburgh at 701 Warrendale Drive, Warrendale, PA 15086 The food of this restaurant will drive the experience. Chef Mark’s and Chef Marlena’s creative inspired menus will be driven by quality sustainable ingredients, gathered locally and globally by our culinary team to deliver our unique form Global Fusion food.  For the “love of food” the team will provide diverse selections of small plates, with bold flavors that will satiety the palate which will have guest looking for more.  The staff will be knowledgeable, friendly, and attentive to our customer’s needs in an upbeat a

"M" is the name  Meeting place Millennials  More for the Money Mark Marlena Magic Mystical Music Muse Meet More Mirror Michael Must

EXECUTIVE  SUMMARY   Amuse restaurant and bar” (NAME TBD) is Global fusion cuisine concept that presents  small plates with bold flavors in fashionable décor with an upbeat atmosphere. The  restaurant will be a gather place that is recognized as place where patrons are looking  for quality food served at reasonable prices in a fashionable setting.   Located in the growing northern suburbs of Pittsburgh at 701 Warrendale Drive,  Warrendale, PA 15086  Quality food and excellent service will be our restaurants culture: The culture behavior  model is based on five steps of service excellence that has successfully been used in the  top restaurants and resorts in the world that include the  Ritz Carlton and Walt Disney  World Resorts and Restaurants: These service steps are: Enter; Inquire; Exceed; Exit  and Follow. They will be the foundation of our culture. This program has been written  and designed to achieve excellence service with trainable measurable behaviors. All staff  will be n st

Black and white shopping  Marlena and Mark Mark and Marlena take a break from r&d of our new restaurant concept to do what do best! Shop together. I love to pick out clothes for her. A guy that knows her likes and dislikes, what size she is in almost every fashion. A great time before flying home of eating, drinking, shopping, sharing chocolate and doing her make up on a whim. ✈️😎💵🍷👍👸 Great looking couple 

Chef Mark Mattern begins ideation on new concept to launch this summer in Pittsburgh!  Amuse restaurant and bar” (NAME TBD) is Global fusion cuisine concept that presents  small plates with bold flavors in fashionable décor with an upbeat atmosphere. The  restaurant will be a gather place that is recognized as place where patrons are looking  for quality food served at reasonable prices in a fashionable setting.   Located in the growing northern suburbs of Pittsburgh at 701 Warrendale Drive,  Warrendale, PA 15086  Quality food and excellent service will be our restaurants culture: The culture behavior  model is based on five steps of service excellence that has successfully been used in the  top restaurants and resorts in the world that include the  Ritz Carlton and Walt Disney  World Resorts and Restaurants: These service steps are: Enter; Inquire; Exceed; Exit  and Follow. They will be the foundation of our culture. This program has been written  and designed to achieve excellence se

Visit to Event Scorce in Cleveland today was an awesome experience for students to learn how event are produce at all levels for clients in the tristate area

Mark and Marlena making magic with m and m enterprises. This will be great on our tablescape.

Food by Chef Mark Mattern 

MARK MATTERN, grew up in Wexford near Pittsburgh, Pennsylvania, Mattern received his Masters of Business Administration (MBA) training from Stetson University his B.S in business management training at Indiana University of Pennsylvania and B.S. graduate of Phoenix University, in addition Mattern has an  A.O. S degree form the Culinary Institute of America (CIA) graduate. His extensive background and experience makes Mattern one of the most versatile businessmen and chefs in the country today. For more information, Mark Mattern may be reached at (904-735-0067) and by writing him at Matternmark@me.com ,, Mark.mattern@bc3.edu Chef Mattern is currently developing business plans for local Pittsburgh restaurants and catering to the a select private group of companies and families that celebrate Mattern's unique style for food favors and presentations.  Professor Mattern is the Program Director for the Butler Community College, know locally as BC3. In a short time Ma

MARK MATTERN, MBA, CEC Author and E ntrepreneur Chairman of the Board of the First Coast ACF Chapter Mark Mattern has more than 29 years of culinary, beverage, management, research & development and analytical/financial experience in some of the finest hospitality, attraction and culinary establishments in the United States. Well-known throughout several industries as both a creative and analytical thinker, he is adept at conceptualizing, marketing and fulfilling innovative and financially successful short and long-term programs and procedures, for both internal and externally advantageous results.  A Culinary Institute of America (CIA) graduate, as well as a Stetson Univeristy EMBA graduate he has served in many leading capacities and is a respected consultant in culinary circles, food and beverage operations and marketing. Mattern served at the Orlando Culinary Academy as the Department Chair of the prestigious Le Condon Bleu Program , overseeing the academic