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Trump Taj Mahal chef wins gold

His Lobster & Salmon Galantine with Myers Lemon Sauce won the gold medal in the annual salon competition of culinary creations.

The competition is judged by Gourmet and Executive Chefs, food industry professionals, former Gold Medal Winners and members of the Culinary Olympics Team.

In past years, Mark has worked with fellow chefs and teams to perfect their own entries in the competition. This year, Chef Carl Collucci, Head Chef at Finestra called upon Mark for his assistance in preparing an entry to enter from that venue at Trump Marina.. He encouraged Chef Mark to create his own entry and worked with him to come up with his gold-medal presentation.

Mark started his career in the food and beverage industry working as a food runner at The Hilton in 1985, which then became Trump Castle for 6 ½ years. He received his basic background in cooking and worked his way up to gourmet chef in Delfino's French Restaurant. He temporarily moved from the Atlantic City area and returned in January 2000, to Trump Taj Mahal, where he's now employed as Culinary Operations Chef.

Mark graduated from Penn State University in December 1999. He holds a Bachelors of Science in Hotel, Restaurant and Institutional Management. Mark is married to wife, Angel, who is a pastry chef. They have two children, Karley, 6 and Kyle, 5 and live in Vineland, NJ.

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