Mark Thompson
Chef
Summary
Thoughtful, creative and passionate Executive Chef with extensive experience in various styles of from-scratch cuisines. Strengths include managing high-volume kitchen operations, building strong and effective kitchen teams, coaching and staff development, and commitment to culinary integrity. High level of comfort in menu creation, seasonal use of ingredients, cost-control, and menu planning.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Personal Chef
Martha's Vineyard
Oak Bluffs, Massachusetts
05.2023 - 9 2024
- Designed menu planning that provided exceptional culinary experiences to clients in their own homes
- Responsible for all menu design, provisioning, prep, and execution of meals
Head Chef
Kitchen Porch Catering
05.2022 - 10.2022
- Worked with high profile clients to create tailored menus; considering personal preferences, dietary restrictions, and event specifics
- Led operations for special events ranging from 150 guest weddings to intimate dinner parties
- Prioritized sourcing ingredients from local fishermen and farms
- Managed support staff and servers to ensure seamless events with high quality dishes
Executive Chef/Culinary Director
Season to Taste
01.2019 - 12.2021
- Hired as culinary director for the catering company
- Managed daily operations of prep and production
- Elevated standards and consistency by integrating new recipe development to ensure unmatched quality
- As the pandemic hit, the catering and restaurant industries were decimated
- After a month of uncertainty, I convinced the owner to let me try a take-out restaurant
- It was a great neighborhood success
- Along with take-out, we also started a drop-off catering service and eventually reopened the restaurant with a total of 40 seats with ‘Covid-friendly' booths
Executive Chef
Menotomy Grill & Tavern
01.2012 - 06.2018
- Executive Chef working throughout the restaurant opening and build phase
- Headed all menu creativity, food cost planning, hiring/sourcing of culinary staff, supported ongoing training and development of crew
- Created weekly/nightly menu specials to keep meals creative and engaging, and also to test permanent menu opportunities
- Managed inventory cost/control, quarterly menu change planning, provided input and feedback on all levels of restaurant management including FOH/Cocktail Program
- Worked diligently to be a hands-on leader for the operation and deliver great guest experiences along with high level service
Executive Chef
Stoddard's Fine Food & Ale
01.2009 - 01.2012
- Executive Chef of a high-volume Gastro Pub in Downtown Boston, serving both lunch & dinner
- Served as a hands-on working Chef on the line daily during service periods to support strong execution and limit labor costs to hit restaurant goals
- Additionally, worked to oversee all aspects of kitchen management including inventory/cost control, daily prep quality and line execution, menu creation (including rotating specials)
- Developed strong culinary teams, collaborated with local brewers to create unique tasting menus to be paired with their seasonal offerings
- Created and facilitated all pastry menu items, and worked with front of house on specialty cocktail items that included scratch-made syrups and additional ingredients to make for a unique beverage program
Sous Chef
Chilmark Tavern
04.2009 - 10.2009
- Opened and supported culinary operations as a partner and kitchen manager with responsibilities including staffing, training, purchasing, quality control, and developing overall restaurant concept and design
- Designed a 'farm to table' menu using island-grown produce, local seafood, and local lamb while averaging food costs at 23%
- Supervised staff, expedited, and worked the line during service
- Developed and maintained relationships with local farmers and fishermen who provided fresh products for the restaurant
Chef de Cuisine
Chez Henri
01.2002 - 01.2009
- Maintained food quality, consistency, and customer service to ensure and uphold the reputation of the restaurant
- Assisted in managerial tasks in both the front and back of the house (controlled food and labor cost, sales, purchasing, staffing, and inventory)
- Collaborated with wine director to create a selection of wine that complemented the creative international cuisine
- Provided services as primary Catering Chef for Art of the Party, the catering business operating through Chez Henri
- Developed business, and met with clients to discuss logistics and menu of events ranging from small intimate dinners to elaborate functions, and executed these events
Education
High School Diploma -
Hopkinton High School
Hopkinton, MA 05.2001 -
Skills
Kitchen Management
Local Ingredient Sourcing
Menu development
Team Leadership
Strong Work Ethic
Inventory Control
Catering and Events
Cost Control
Hiring, Training, and Development
Inventory Management
BOH Operations
Food safety and sanitation
Certification
ServSafe
Professionaloverview
Thoughtful, creative and passionate Executive Chef with extensive experience in various styles of from-scratch cuisines. Strengths include managing high-volume kitchen operations, building strong and effective kitchen teams, coaching and staff development, and commitment to culinary integrity. High level of comfort in menu creation, seasonal use of ingredients, cost-control, and menu planning.
Timeline
Personal Chef
Martha's Vineyard
05.2023 - 9 2024
Head Chef
Kitchen Porch Catering
05.2022 - 10.2022
Executive Chef/Culinary Director
Season to Taste
01.2019 - 12.2021
Executive Chef
Menotomy Grill & Tavern
01.2012 - 06.2018
Sous Chef
Chilmark Tavern
04.2009 - 10.2009
Executive Chef
Stoddard's Fine Food & Ale
01.2009 - 01.2012
Chef de Cuisine
Chez Henri
01.2002 - 01.2009
High School Diploma -
Hopkinton High School
05.2001 -
ServSafe
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