Meet Our Executive Chef
BOAR'S HEAD INN WELCOMES NEW EXECUTIVE CHEF
MARK GALLAUDET
Mark Gallaudet, most recently Assistant Executive Chef at the exclusive Ocean Reef Club in Key Largo, Florida, has taken over as the new Executive Chef at Boar's Head Inn's Four-Diamond Old Mill Room Restaurant. Chef Mark will oversee the resort's acclaimed Old Mill Room restaurant, three kitchens, the hotel bakery, banquet facilities, and off-premises catering, with a combined staff of 40.
While at the Ocean Reef Club, Chef Mark assisted in leading the Club's menu development of over sixteen culinary operations including lounges and volume banquet departments, representing over 100 culinary associates and chefs in season.
Some of his most influential experience was gained while working at the Jonathan Club, an elite private social club in downtown Los Angeles , under Chef Yves Ménèz, winner of the Meilleur Ouvrier de France award in 1982. This master of French cuisine was fierce in his efforts to teach Mark what he knew, and long days and hard work eventually earned him a promotion to Executive Sous Chef.
In 1994 Mark was hired as the Executive Sous Chef of the luxurious La Quinta Resort Hotel & Spa in Palm Spring Desert , CA . There, he further developed both his culinary and managerial skills while supervising a staff of 110 cooks in five restaurants and extensive banquet facilities.
His culinary talents and organizational skills were quickly noticed by his peers. In 1995 and at the age of 28, he became the youngest and only American Chef to hold the position of Executive Chef at the prestigious Athenaeum Club in Pasadena , CA . A serious and hardworking individual with a deep love for his craft, it is easy to understand how he got there. Chef Mark brought to the Athenaeum a tradition of excellence and integrity in the private club culinary world.
Chef Mark will exercise his Regional American / Continental culinary style and creativity by using fresh and simple ingredients at Boar's Head Inn. He is known for creating dishes that are rich and unique in taste, as well as visually exciting. “I'm looking forward to reaching out to the area farmers and creating dishes that are both seasonally and regionally representative” said Executive Chef Mark Gallaudet.
Chef Mark served in the United State Marine Corps during Operation Desert Storm in the Persian Gulf . He has won many awards including the Quady Wine Dessert competition and a Silver medal at the ACF culinary salon in Los Angeles . Chef Mark is fluent in Spanish and is a member of the American Culinary Federation.
Boar's Head Inn Executive Chef Mark Gallaudet