MARK
MATTERN, MBA, CEC
Author and Entrepreneur
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 and educational
initiatives for 42 faculty, and nearly 800 students. Mattern served as the
Academic Director of the International
Culinary School at the Art Institute of Jacksonville, which serves the
Jacksonville community. Today, he is the owner of M&M Enterprises, inc and
Spoon it Up, inc. and Youngworld, inc
Children Center in Pittsburgh, PA
Mattern , has served at the
Chairman of the Board of the First Coast American Culinary Federation chapter. The
American Culinary Federation, Inc. (ACF), a professional, organization for
chefs and cooks, was founded in 1929 in New York City by three chefs’
organizations: the Societe Culinaire Philanthropique, the Vatel Club and the
Chefs de Cuisine Association of America. Since our inception, little has
changed in our principal goals. We are an organization based on promoting the
professional image of American chefs worldwide through education of culinarians
at all levels.
Mattern, cookbook author of the
Dual Fuel Steam assist oven by KitchenAid ™ is a featured presenter and speaker
in professional and consumer forums. Currently writing for Pearson Education on
Subtainable Purchasing and Food Cost
Control. He consulted and created a new line of professional knives for
Tupperware, the “Chef’s Series,” which has eclipsed forecasts for sales and is
expanding into a full line of professional cookware. He has served as
consultant with Robert Morris College
– Chicago , and has designed, developed and built
a new Culinary School
Through Mark’s programming
initiatives, the DI team designed and executed interactive, engaging personal
enrichment, plus professional development programs for both individuals and
numerous Fortune 500 companies. Results consistently exceeded departmental
profits, and his team won the highest J.D. Power “Overall Satisfaction” scores
found throughout all Walt Disney World F&B operations. This experience
highlighted Mattern’s skills of leadership and innovative presentation;
analytical and financial management plus research and development, while
creating a profitable department that consistently exceeded forecasts and
expectations.
Mark
Mattern’s accountability and responsibilities has ranged from multi outlet
luxury convention hotels, to upscale restaurant operations and major
attractions, from grand opening and special event promotions to management of
numerous and simultaneous operations for several of the world’s finest
destination resorts. Some accomplishments include:
Voted by
peers and educators as one of the "Top Five Most Promising Alumni" of
the CIA, by the CIA and the National Peanut Advisory Board.
Mattern's famous and festive
all-occasion creative food preparations have been praised as some of the best
in the south. His signature monthly wine and food pairing programs have won
accolades in numerous culinary circles. Because of his flair for critically
outstanding presentations, he has been given a standing invitation to showcase
his talents at the prestigious James
Beard House in New York City
Mark has developed programs and
partnered in demonstration kitchens with Julia Chiles, Graham Kerr, Martha
Stewart, Patricia Wells, Paul Bocuse, Bradley Ogden, Jean Louis-Palladin, John
Ash, Susan Spicer, Allen Susser, David Rosengarten and many others, and has
been featured on the Food Network, the Home & Garden Network, and the Do It
Yourself TV (DI) network. He has also designed and served menus for such
notables as President Ronald Reagan, Carol Burnett, Harvey Korman, Tim Conway,
Margaret Thatcher, Peter Benchley, John Ritter, the Sassoon family, a variety
of Saudi sheiks, international supermodels and many others.
Memberships:
Board
Member, Culinary Institute
of America
Board
Member, Marketing Committee, Culinary Institute of America
Board
Member, Alumni Committee, Culinary Institute
of America
Certified
Executive Chef through the American Culinary Federation
Member of
the American Institute of Food & Wine & International Association of
Culinary Professionals.
Member of
the Advisory Council for Valencia
Community College
Member of
the TECO Advisory Board 1998- present
Member and
public speaker for the Peanut Advisory Board
One of the
“Top 20 Ice Carvers in America ”
1990-1996, from competition rankings throughout the USA New Orleans , Orlando , New York , and Pittsburgh
As part of DI’s strategic
corporate alliance, Mattern created and expanded Disney relationships with some
of the world’s top food and equipment suppliers, including Viking, KitchenAid,
Villeroy & Boch, Colavita and many more; personally contributing
extraordinary capital savings while protecting the globally recognized Disney
brand.
New menu concept & execution
won the Peabody Orlando Hotel’s Capriccio restaurant the “Top Restaurant In
Central Florida” vote from Gourmet Magazine and the ”Best Restaurant In Orlando” critical mention
by the New York Times.
R&D of new brunch design and
concept won the Peabody Orlando Hotel “Best Brunch in Central
Florida ” by Scott Joseph, and the Golden Spoon award from Florida
Trend magazine.
R&D development of “Club
Capriccio” wine & food pairing club increased check averages by 10 percent
overall during three years of conceptualizing, designing and overseeing this
program. Still one of the most popular programs of it’s kind in Florida
As
banquet chef of the Peabody
Development & execution of
new menu concept for Outback Restaurant (at the Palace Hotel) increased average
covers by 30 percent nightly, and overall profitability increase of 21 percent
After his menu implementation, the restaurant broke and then maintained the
highest attendance records for evening service by as many as 200 additional
covers a night over the previous 12-year period.
As executive sous chef of the
multi-million dollar food and beverage operations for the Lake Buena Vista Palace at Walt Disney World, he developed Spa –
“Healthy Gourmet” concept options
throughout three restaurants, Spa, banquet service menus and pastry shop –
enhanced the upcoming addition of the profitable spa concept throughout the
hotel.
He was also responsible for
increasing profitability in other Buena Vista properties as well, including the
Mobil Four-Star Lodge & Bath at Ponte
Verde Beach, near Jacksonville , FL and The
Lakawanna Station in Scranton ,
PA
The owners of the Palace (the Buena Vista Hotel Group), utilized
Mattern's expansive talents in management, supervision and innovative thinking
to: oversee and implement cost-cutting and creative baking options and to
expand upon decorative touches through award-winning ice carvings, tallow
sculptures, banquet food displays, and restaurant specialty creations.
Mattern also opened the Miami-based project The Jockey Club, and served as
co-director/executive chef for the opening phase. This project included
designing new menu concepts and the total set-up and professional lay-out of
the kitchens, dining room, bakery, and butcher shop. Mattern also hired all staff, chose and
ordered the uniforms, trained the food & beverage employees, and worked in
tandem to implement his concepts with General Manager Derrick Barnett.
Nominated by
the CIA board to serve on both the alumni board and marketing board of the
Culinary Institute of America.
Gold and
Silver medallist in 1990-1994 Florida Restaurant Association Food Shows, for
"Cold and Hot Food" salons (creative displays), and ice carving
competitions; Bronze Professional Medallist in Los Angeles/Orange County Food
Show, with "Hot Food Prepared Cold," member of the ACF, and National
Ice Carving Association (NICA).
Chairman
of the 1993-97; Co-Chairman, 1992; "Epicurean Experience"
fund-raising event for the American Culinary Federation’s Orlando chapter
(ACF), consistently broke previous fund raising records for each yearly event
He continues to work regularly to
support the Coalition For The Homeless,
and was involved in the design and initial start-up of the nationwide homeless
support campaign, Every Fifth Child.
He also helped implement a nationwide campaign to increase nutritional
understanding utilizing more ethnic foods in schools around the country, called
Adopt A School Program, in
partnership with the World Health
Organization, The Chef’s Collaborative 2000 and Oldeways Preservation & Exchange Trust.
Born 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
--MATTERN--
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