Mark Domnick Email & Phone Number

I've mostly worked on the web of late specializing in social media and run several niche food & beverage social networks. I still cook a lot and love to experiment in the kitchen with local products.

Bainbridge Island, Wa

As sous-chef I was directly responsible for the daily operation of the from scratch kitchen. Duties included overseeing food preparation, expediting, ordering, receiving, maintaining inventory, maintaining standards, as well as setting staff guidelines and interviewing prospective employees.

Delray Beach, Fl

I was hired by Toll Brothers before there was even a kitchen at their newest, exclusive country club in Delray Beach. I worked with the General Manager and fine tuned the plans for the kitchen in the Palazzo and for the Main Clubhouse when it opened the following season. I was in charge of all food production, budgeting and staffing for the Main Dining Room (seating for up to 300), The Bar (seating for 80), the Mens and Ladies Locker Rooms, the Palazzo Poolside Grill (seating for 75), the Poolside Concession Stand and the on course Food and Beverage Cart as well as banquets for up to 300 people. For six months I also acted as F&B Director until a permanent F&B Director was hired in 2003.

Stuart, Fl

I was hired by Willoughby Golf Club to be their Executive Chef with the goal of reducing costs and improving the quality and consistency of the food at the member owned club. I was in charge of all food production, budgeting and staffing for the Main Dining Room & Bar, the Mens and Ladies Locker Rooms, the Poolside Cabana and the Food and Beverage Cart. I planned, prepared and oversaw banquets for up to 250 people. Through my guidance and training, food quality improved and costs were reduced.

Palm Beach, Fl

Roundsman. Promoted to restaurant chef in 1997.I was hired by Bill Aschenbrenner, CEC to work at The Mar-a-Lago Club while I was still in culinary School. I began as a Roundsman and worked upwards of 80 hours per week in season while attending culinary school. For my second season at Mar-a-Lago I was promoted to PM Sous-Chef and then to Restaurant Chef before I left to work at Willoughby Golf Club. I was in charge of the fine dining room. Planned menus, ordered food, cooked and supervised all food preparation. I also assisted the banquet chef with banquets for up to 600 people, cooked numerous high end, gourmet events (Chaine des Rotisseurs, Wine Dinners) and was one of the few chefs entrusted to cook for the Trump family.

Juno Beach, Fl

Between my second and third season at Mar-a-Lago I worked as the Executive Chef for Aramark at the FP&L Corporate Café. I was responsible for hiring, training, food costs and menu planning.

Palm Beach Gardens, Fl

Upon arriving in Florida to attend culinary school at Florida Culinary Institute I was hired to work in the room service kitchen as a Roundsman. My duties included cooking all room service orders and prepping the kitchen for breakfast service.

Americus, Ga

RoundsmanI worked all areas of the kitchen in this high volume restaurant.