Network

Whether the project requires technical, creative, culinary, marketing, operations, engineering, training or design expertise, we can provide the firepower to make it happen.

In addition to our own extensive expertise, we draw on a proven network of specialists built over a decade of project contracting.  Included are:
Facility Designers
            Creative Agencies
                        Research Field Services
                                    Special Event Managers

Experience

Mark Thomas is a "marketing techno-chef" with a diverse background of experience and a proven track record in the international foodservice and hospitality industries.  His Recipe for Success brings just the right amount of seasoning to each project as a result of direct experience in all phases of sales, marketing, procurement, development and operations at the operator and manufacturer levels.

A graduate of The Culinary Institute of America and Florida International University, Thomas hones his craft through continuing education and participation in technical and professional organizations.

He is an adjunct faculty member of The Culinary Institute of America where he teaches two courses at the MenuMasters^{© _{Center for Menu Research and Development.  Dr Aaron Brody and he teach a class in Culinary Essentials for the Food Scientist in the Master's of Food Science program at the University of Georgia.  Mark also serves as the Research Chef for the Food Product Innovation and Commercialization Center at the University of Georgia (FoodPIC).}}

Thomas has been published in Developing New Food Products for a Changing Marketplace by Brody and Lord and in the upcoming Applied Culinology by The Research Chefs Association.