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Mark Brooks

Executive Chef at Pinnacle Hotel Management

Intro Book

Seasoned hospitality executive with expertise in fine dining and hotel management.

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Location

Orlando, Florida, United States, US

Skills

Chef
Hospitality Management
Banquets
Hotels
Hospitality Industry
Menu Development
Fine Dining
Culinary Skills
Cuisine
Hospitality
Show all

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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$75.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Mark Brooks has a mix of experience as an executive chef and hospitality manager. His education in culinary arts is solid, but not as prestigious as a four-year degree. He has worked in the industry for over 20 years, which is a significant amount of time. Considering his experience and education, I would estimate his hourly rate to be around $75, which is on the lower end of the spectrum for a hospitality executive with his qualifications. This rate is also influenced by the fact that he is based in Orlando, Florida, which is a relatively affordable location compared to major cities like New York or San Francisco.

Bio

Generated by

Topline AI

Mark Brooks is a seasoned hospitality executive with extensive experience in fine dining, menu development, and hotel management. He has held executive chef positions at top hotels and resorts, including Pinnacle Hotel Management, The Florida Hotel and Conference Center, and Hilton Garden Inn Orlando at Seaworld. Brooks earned his Associate of Arts degree in Culinary Arts from The Culinary Institute of America.

Experience

Pinnacle Hotel Management
- Orlando. Marriott, Lake Mary
- Executive Chef
  - Oct 2021 - Present
  - Orlando. Marriott, Lake Mary
The Florida Hotel and Conference Center
- Orlando, Florida
- Executive Chef
  - Nov 2014 - Oct 2021
  - Orlando, Florida
Hilton Garden Inn Orlando at Seaworld
- Orlando, Florida
- Executive Chef
  - Jan 2011 - Nov 2014
  - Orlando, Florida
Grand Bohemian Hotel Orlando
- Orlando, Florida
- Banquet Chef
  - Sep 2005 - Jul 2008
  - Orlando, Florida
Willard Intercontinental Hotel
- Washington D.C. Metro Area
- Sous Chef
  - Sep 2002 - Aug 2005
  - Washington D.C. Metro Area
Occidental Grille
- Washington, D.C.
- Sous Chef
  - Nov 1998 - Sep 2002
  - Washington, D.C.

Education

1992 - 1994

The Culinary Institute of America
Associate of Arts (A.A.), Culinary Arts/Chef Training

1992 - 1994

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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Mark Brooks

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100 Credits For FREE

$75.0

Hourly Rate