About Poulton Private Dining
Marks introduction to catering stems back to his home town in Ireland where he worked in a local hotel as a commis chef. He then attended the Dublin college of catering where he achieved distinctions in his course work and theory . This then brought him to work in the food capital of Ireland where he was offered the position as Sous Chef in Actons Hotel in Kinsale . After a number of years working in Cork Mark then moved back to Dublin where he took up a position as Head Chef and catering instructor in the renowned Harrison restaurant on Westmorland Street which is featured in James Joyce Ulysses. Mark was then offered a once in a life time chance to work in the middle east where he held the position of European Chef de cuisine for King Fahad of Saudi Arabia, creating unique dishes for visiting Royalty and European dignitaries. After Mark’s contract expired he decided to return to Ireland where he took up a position of chef as part of the opening team working for the 5 star Clarence hotel whose owners are Bono and the Edge from the rock band U2, while there they achieved 3 AA rosettes . Mark then moved to the famous 5 star le Meridian Shelbourne Hotel in the heart of Dublin where he was swiftly promoted to the position of Executive Sous Chef, the restaurant held 3 AA rosettes during his time there. Mark was then offered his first Executive Head chef position in the le Meridian Queens Hotel in Leeds where he was the youngest Executive Head Chef for the le Meridian worldwide group. Many of his clients were the cast and writers of Emerdale and Leeds utd football club they also hosted many high profile conferences with the largest city centre banqueting facilities. Again mark was offered a position that he could not refuse when the world renowned Guinness company decided to open the Guinness Storehouse. On returning to Dublin Mark was asked to be the Executive Head Chef where he had to plan and design the menus for the open nights which consisted of 4 different menus for 2000 people on 4 consecutive nights, some of Marks clients were the President of the United States Bill Clinton, TV and radio presenter Chris Evens and James Bond star Pierce Brosnan. During Marks time there the restaurant won many awards such as B. I. M seafood award and was highly recommended in the local and international press. After his time there Mark was offered the position of Executive Head Chef of Dublin’s Burlington Hotel which is the largest hotel in Dublin with the largest banqueting facilities in being able to cater for over 2000 people. Many of his high profile guests included the Top Gear cast and crew, footballer Pele, West Life and the Irish President he also hosted the World Association of Chefs where he catered for 500 of the world’s finest Chefs for a five day conference. While working there Mark completed his diploma as Executive Head Chef at the renowned Ecole Hoteliere Lausanne in Switzerland. Mark now applies his trade in England where he is based in the West Midlands in Solihull. He has just returned from working in London for the 2012 London Olympics where he was based in the Hilton Park Lane looking after the international Olympic committee.
Poulton Private Dining Description
Marks introduction to catering stems back to his home town in Ireland where he worked in a local hotel as a commis chef. He then attended the Dublin college of catering where he achieved distinctions in his course work and theory . This then brought him to work in the food capital of Ireland where he was offered the position as Sous Chef in Actons Hotel in Kinsale . After a number of years working in Cork Mark then moved back to Dublin where he took up a position as Head Chef and catering instructor in the renowned Harrison restaurant on Westmorland Street which is featured in James Joyce Ulysses. Mark was then offered a once in a life time chance to work in the middle east where he held the position of European Chef de cuisine for King Fahad of Saudi Arabia, creating unique dishes for visiting Royalty and European dignitaries. After Mark’s contract expired he decided to return to Ireland where he took up a position of chef as part of the opening team working for the 5 star Clarence hotel whose owners are Bono and the Edge from the rock band U2, while there they achieved 3 AA rosettes . Mark then moved to the famous 5 star le Meridian Shelbourne Hotel in the heart of Dublin where he was swiftly promoted to the position of Executive Sous Chef, the restaurant held 3 AA rosettes during his time there. Mark was then offered his first Executive Head chef position in the le Meridian Queens Hotel in Leeds where he was the youngest Executive Head Chef for the le Meridian worldwide group. Many of his clients were the cast and writers of Emerdale and Leeds utd football club they also hosted many high profile conferences with the largest city centre banqueting facilities. Again mark was offered a position that he could not refuse when the world renowned Guinness company decided to open the Guinness Storehouse. On returning to Dublin Mark was asked to be the Executive Head Chef where he had to plan and design the menus for the open nights which consisted of 4 different menus for 2000 people on 4 consecutive nights, some of Marks clients were the President of the United States Bill Clinton, TV and radio presenter Chris Evens and James Bond star Pierce Brosnan. During Marks time there the restaurant won many awards such as B. I. M seafood award and was highly recommended in the local and international press. After his time there Mark was offered the position of Executive Head Chef of Dublin’s Burlington Hotel which is the largest hotel in Dublin with the largest banqueting facilities in being able to cater for over 2000 people. Many of his high profile guests included the Top Gear cast and crew, footballer Pele, West Life and the Irish President he also hosted the World Association of Chefs where he catered for 500 of the world’s finest Chefs for a five day conference. While working there Mark completed his diploma as Executive Head Chef at the renowned Ecole Hoteliere Lausanne in Switzerland. Mark now applies his trade in England where he is based in the West Midlands in Solihull. He has just returned from working in London for the 2012 London Olympics where he was based in the Hilton Park Lane looking after the international Olympic committee.