Chef Mark Mattern, MBA, CEC

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