Chef Mark Davis
Culinary Director of the international Culinary School at the Art Institute of San Francisco, California, Mark Davis began his culinary career at age 15, working his way up from dishwasher in Concord, CA to Certified Executive Chef (CEC) at various restaurants and hotels across the United States.
In 1979 Mark traveled for a summer in Europe and upon returning, moved to South Lake Tahoe and worked as a chef at Sahara Tahoe, Harvey’s, and Caesar’s Tahoe Casinos where he met Edwin Winslow, before moving down to Reno NV to complete a 3 year apprenticeship and the MGM Grand Hotel. In 1987, Mark moved to Naples FL, where he worked for the prestigious five star, five diamond Ritz-Carlton Hotel. He specialized in Garde Manger practicing curing and smoking techniques, cold food preparation, food display, ice carving and charcuterie.
Chef Mark Davis is also a competitive Ice Sculptor recognized around the world for his innovation, style, and skill in carving, design and sculpture. Mark has traveled the world competing in International Ice Carving Competitions in Canada, China, Germany, Japan and many within the United States. Chef has competed in both the 1998 Nagano and 2002 Utah Winter Olympics as part of the United States Ice Carving Team.
Mark Davis has won 3 Bronze and 2 Silver medals in World Competition as well as contributing to the following Exhibitions and Awards: Bill Graham Presents; Food Network "Chefs vs. City"; San Francisco Museum of Modern Art; The Oakland Zoo; Disney on Ice; The Reno/Tahoe Convention and Visitors Bureau; The Mayor of San Francisco; Redwood City Hometown Holidays; The Brentwood Corn Festival; The Renaissance Faire; World Ice Art Championships in Fairbanks Alaska; Winterlude Ice Festival in Ottawa, Canada; Ice Lantern Festival in Harbin, China; and 2002 “10 Chef’s to Watch”, Reno Gazette Journal.
American Culinary Federation Educational Institute 3 year Apprenticeship Graduate
Bachelors of Science, Business Administration/Management. Colorado Technical University 2010
Masters of Business Administration, Hospitality Management, South University 2015