Mark Wilson Biography
Experience: Mark Wilson has been involved with the every aspect of the food business for over 35 years. His career began at 16 years old. After graduating from a leading UK culinary school Mark undertook several years of intense classical cuisine training in the British hotel and pub system. After immigrating to Canada in 1982 Mark worked for top-flight hotels and restaurants in down-town Toronto. Mark then changed from running kitchens to take on the challenge of developing a leading-edge cocktail lounge and catering operation as franchisee for 6 years. Mark was looking for a larger business challenge, in 1995 Mark was hired to assist the newly-formed food service team at Nestlé Canada. Over a 10 year span he helped develop and implement the Nestlé Integrated Menu System across Canada and the US, also headed the North American transportation channel and was the key driver for custom label product development for national accounts. MWCC (Mark Wilson Culinary Consulting) was born in 2005 providing the Canadian and US markets with consultation and contract services for QSR/Casual/Fine dining restaurants, bars and pubs, food manufacturers, retirement residences, contract caterers, airlines and their caterers, government agencies and the education channel. Mark has also assisted clients with litigation cases, created and developed 2 food books, taught at George Brown College, and as is an active member of the Toronto chapter of the Escoffier Society / CCFCC, and the CAFP. Mark and his business partner also created, built and operated Marcket Fine Foods a specialty / HMR store in Toronto.
Services:
- New restaurant development, from concept to opening day and beyond
- Operational reviews, recipe and menu development, costing analysis
- Partnerships with leading designers, equipment, media, PR and marketing, franchise and real estate specialists
- FOH and BOH training customized to your operation
- P&L reviews and profitability solutions
- Detailed food specifications and cost analysis
- Food photography
- Product development, marketing and specialty sales
- Signature item development
- Sensory evaluation
- Recipe book and competition development
- Culinary competition judging
Trusted partners:
- For PR / Media / Social Media contact: Samantha Kemp-Jackson @ www.triplem.ca / [email protected]
- For Graphic Design, Print Solutions, Display Materials and Branded Premiums contact Gord at Odessey Business Products - www.obp.ca
- Restaurant epuipment and design assistance: Contact Peter Ornelas @ Nella Cutlery Mississauga - [email protected] / www.nellacutlery.ca
Benefits:
- 35+ years of international experience in every facet of the food and beverage business at your finger tips
- FOH / BOH and Management skills
- Diverse range of skills, in-depth knowledge of numerous food and beverage channels
- Flexible schedule to suit your business needs
- Our fees are 100% tax deductible
- No additional head count to your organization