Mark M. DeNittis

A highly creative, forward thinking, goal-oriented professional with sound knowledge and relevant industry experience. Demonstrated experience in creating and implementing systems and procedures for operational management of: production, cost controls, employee training, budgeting and strategic sales growth initiatives. Highly organized with the ability to manage multiple projects and meet deadlines. A strong work ethic combined with a commitment to meet and exceed expectations in all projects undertaken. A focused team player, working effectively and efficiently with exemplary training, communication, and presentation skills.

• 2017, Sysco Foodie Raising the Steaks Article Contribution
• 2016, SIZZLE Magazine; American Culinary Federation Spring/Summer: The Best of Both Culinary Worlds, Corporate Training Chefs get to cook and have a work-life balance.
• 2015, Ft Carson 3rd Battalion 10th Special Forces Group Challenge Coin
• 2015, Sugarland Grand Wine and Food Affair: Grand Tasting, butchery demonstrations and meat auction for Conrad Hilton Hospitality Scholarship Fund
• 2014, Eat.Ink (Chef/Tattoo table book) featured as one of many nationally recognized chef’s biography and a signature recipe featured.
• 2013, Food Craft Institute, April 26th Master Butchery Class Goat, Lamb, Poultry
• 2013, Butchery and Sausage Making for Dummies by Tia Harrison Consulted published insights regarding equipment/labor cost efficiencies.
• 2012, Colorado Restaurant Association Exceptional Newcomer Award
• 2012, Member of www.DenverFive.Com Aspen Food & Wine, James Beard House Dinner Sept 2011
• 2012, Winter Chef Educator Magazine Article: Culinary Science: Emulsions
• 2012, Salumeria Cinque Soldi 5280 Magazine Denver’s Best Deli Editors Choice and Sunset Magazine featured as deli must visit in the west.
• 2011, Judge Cochon 555 Denver Heritage Breed Hog and Chef Competition
• 2010, Featured as 1 of 50 butchers in Primal Cuts: Cooking with America’s Best Butchers by Marissa Guggiana
• 2010, Good Food Awards Judge Charcuterie Category

• Beef Innovations Group, 01/01/14, 12/31/14, Expert advisory panel member Culinary Division National Cattleman’s Association
• Butchers Guild, 10/01/10, Current, Charter Member
• American Culinary Federation, 01/01/96, 12/31/99, Member
• American Culinary Federation, 01/01/08, 12/31/09, Member
• American Culinary Federation, 06/01/12 06/01/18
• North American Meat Processors, 12/01/04, 12/31/12

• 2020, Wyoming Governor’s Gala WLRA Dinner Reception Appetizers Chef Mentor Encampment & Saratoga Highschool Platte Valley ProStart Culinary Teams Teacher Mrs. Cheryl Munroe
• 2017, Educational Advisor; ProStart Colorado Restaurant Association, Develop student and educator based training for high school teams, Culinary Boot Camp Feb 2017 Basics of Butchery, April 2017 ProStart Nationals Advisor, and Teaching Training
• 2016, Mentor Encampment WY, High School ProStart Culinary Team 2003-2004, 2016 First Place Business Management 3rd Culinary
• 2014, ProStart Culinary (high school) Colorado Restaurant Association 2 each full tuition Mark M. DeNittis Founder’s Scholarship for the Rocky Mountain Institute of Meat
• 2014, American Culinary Federation Colorado Chapter 2 each partial tuition Mark M. DeNittis Founder’s Scholarship for the Rocky Mountain Institute of Meat
• 2013, Cystic Fibrosis Culinary Voice Challenge Committee Planner & Celebrity Judge
• 2010, Glass Half Full: Local Charitable Organization providing scholarships participant Il Mondo Vecchio.
• 2010, Denver Office of Economic Development
• 2009, Share our Strength/Taste of the Nation event participant Il Mondo Vecchio: End Childhood Hunger by 2015
• 2010, Colorado State Chef Leader/Representative for Share Our Strength No Child Hungry Campaign Washington DC

• Protein Expert (Seafood/Meat/Poultry/Game/Charcuterie)
• Specialist - Food Service & Retail Account Management
• Market Trend Predictions/Reporting
• Sales & Support Experience
• Public Speaking
• Trade Show Booth & Seminar Development
• Strategic Planning Training & Curriculum Development
• PR/Marketing/Advertising
• Significant Food Ingredients Knowledge
• Purchasing Cost Controls
• Productivity Efficiencies
• Management
• Customer Service
• Quality Controls
• Quality Assurance HACCP Systems/Procedures
• Food Safety
• USDA/FSIS Federal Food Manufacturing Regulations
• USDA/FDA Labeling Policy
• S.S.O.P. Good Manufacturing Practices
• Distribution Systems
• Brand Development
• Product Formulation/Recipe Development
• Brand Ambassador
• Food Styling/Photography
• PR Marketing
• Social Media