Chef Mark Mattern, MBA, CEC

Chef Mark Mattern, the chief inspiration leader for M culinary Concepts, Unlimited. Creating and Designing and Supporting Restaurant development projects.

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January 30, 2016

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Food trends Pan seared scallops in a lardon citrus chive burre blance and roasted asparagus

Labels: Food trends Pan seared scallops in a lardon citrus chive burre blance and roasted asparagus

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About Me

Mark Mattern: Academic Director of Culinary Education 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, he has served in many leading capacities and is a respected consultant in culinary circles, food and beverage operations and marketing. Mattern served as the DOE of the prestigious Le Condon Bleu Program, at the Orlando Culinary Academy and today serve at the Art Institute of Jacksonville as the Academic Director of Culinary Education, overseeing the academic and educational initiatives for this new program offering Associates Degrees in Culinary Arts and Bachelor of Art Degrees in the Culinary Management..

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