Mark Cosgrove Email & Phone Number

New York, Ny, Us

Newark, New Jersey, United States

• Curate and execute signature seasonal menus for First Class and Business Class cabin customers of top-rated International airlines.• Collaborate with culinary teams to ensure high-quality onboard service for premium International airlines.• Manage food production and presentation to meet airline standards and exceed customer expectations.

North America

Area Executive Chef - East Region NorAm- for an international portfolio of premier aviation lounges including Delta Sky Club, Virgin Atlantic Clubhouse, JFK Air France La Premier at MIA, AA Flagship JFK and British Airways First Class lounges. Culinary lead and on-support for 30+ airport lounges , including our first class ‘Delta One’ international gateway hubs ; managed both a la carte menu service and premium buffet menu service formatsDeveloped seasonal menus and regional vendor partnerships, worked directly with client team at the HQ/national level to innovate and elevate the ‘curb-to-curb travel ribbon’ guest experience. Provided industry insight and competitive analysis updates to both our internal and Client leadership teams. Delivered an premium Offer across a wide geography. Delta Sky Club is a recognized industry leader -for both product and guest experience- in the aviation lounge business throughout North America (NorAm) Designed and executed regional culinary programs that delivered record-high guest satisfaction scores (NPS) annually- a key performance metric for our Client team Leveraged industry best practices and developed unique offers that added value enterprise-wide. Assisted the Client’s in-house Facilities/Design team , and regional opening teams, for all new-build Delta Sky Club sites, and numerous renovation projects nationally. Working closely and collaboratively with our Client leadership team, serving as culinary SME, in order to continuously elevate the guest experience in our managed lounge sites. Leveraged technology to improve operational efficiency, team performance, and to drive innovation. Provided both hands-on and remote training sessions enterprise-wide, in order to more fully develop our on-site culinary teams technical skill-sets.

New York, New York, United States

Worked in an Area Executive Chef role , cross-divisionally, with Sodexo Healthcare, to provide critical Covid-Surge support at our SDX-managed site Lenox Hill Hospital, NYC. Set up and managed a remote location surge unit for critical Covid patient meal service , during the peak of the pandemic in NYC (April-May 2020) Designed and developed an expanded retail prepared meal program for our essential worker client employees who were working extended hours daily to meet the emergency needs of patients. Developed comprehensive staff training materials for all menus offered , including recipes, menu costing, color photos, and marketing plans to promote the products. Worked closely with the on-site management team to support in multiple areas as needed , including patient service lines, ordering/inventory, enhanced sanitation initiatives , and direct management of a unionized workforce.

New York, New York

Executive Chef for Corporate Dining Room and Executive Conference Services catering at the Private Wealth Division of Bank of America in NYC. Responsible for the daily back-of-house operation of the Main and Private Dining Rooms, Executive Catering Operations and Conference Services . Responsible for the creation and implementation of a contemporary Seasonal, Sustainable and Market-driven a la Carte Menu, including the in-house production of ice creams, sorbets, desserts and confections.

New York, New York

Executive Chef for Wall Street investment bank client in NYC Led a unionized workforce of over 50 employees through managers , in a P&L line of contracted foodservice business Developed on-site catering business for third-party tenant clients in addition to core client employee business. Increased catering volume YoY by 30% , and introduced premium menu offerings, seasonal selections, and hands-on team-building cooking class event series for our corporate clients and their employees.

New York, New York

executive chef for high-volume corporate cafe and catering operation in the World Financial Center, NYC. Managed a unionized workforce; created and implemented numerous retail food concepts into the operation and worked directly with culinary/marketing team to drive innovation to our brand at the national level

New York , New York

primary responsibility for day-to-day operations in a large boutique hotel (610 rooms), including room service, restaurant, conference center catering, special events and off-premise events (Hamptons); full P&L accountability for my area of responsibility; manager of Unionized workforce and acting Department Head for the property on multiple occassions.

New York, New York

same position as above, change of ownership to CompanyGrand Prize winner of National Recipe Contest sponsored by Maple Leaf Farms Duckling Company for "Morroccan-spiced Duck Breast with Orange Essensia Sauce"; I was featured in annual advertising campaignalong with the winning recipe

New York, New York

New York, New York

primary responsibility was in the fine dining restaurant of the property. also assisted with banquet and room service operations for this large midtown manhattan flagship property