FAVORITE DISH TO EAT FROM: One that inspires creativity but can deliver when serving the most classic dishes. It has a simple shape and form with a subtle embossment that adds an element of texture for a sophisticated presentation.
Mark has 30 years of combined experience in warehouse and distribution management and sales in the industry. Including six years spent with Edward Don & Company prior to forming Preferred Source in 1988. Since then, he’s acted as a facilitator for foodservice professionals in helping them achieve their goal in successfully creating and representing their own unique brand while meeting specific needs.
When he’s not throwing darts, Mark is working alongside chefs, restaurateurs, and foodservice professionals alike helping them align place settings with their own style and standard of service. Being exposed to the art of food and its presentation is what inspires his work as he strives to meet the needs of creative chefs and industry specialists.
The Chicagoan moved to Texas in 1979, and has lived in Houston for 28 years. On weekends, he can be found in the company of good friends, or simply being with his wife of 29 years, Mary. He enjoys spending time networking within the industry, and helping develop and mentor the next generation of food service professionals. He has an appreciation for graphic arts and great food. Some of his most memorable meals have been made by Houston’s most talented chefs including Halibut with a red wine reduction sauce by Chef Olivier Cieleski, the freshest sushi by Chef Addison Lee, great traditional Italian by Chef Ann Baronitis, and his all time favorite pork ribs and shank by Chef Kevin Bryant.