Executive Chef Mark Webster has been working in the Restaurant Industry for over 25 years. He has traveled to over thirty countries living in five of those.

He attended classes at The Philadelphia Restaurant School, Johnson and Wales in Charleston, SC, the Southeast Institute of Culinary Arts in St. Augustine, FL and both campuses of the Culinary Institute of America. He has also earned a BS in Management graduating Magna Cum Laude from Baker University.

He has worked in many different areas of the industry from Independent Restaurants and clubs to large chain restaurants. He has received Medals and Letters of Commendation for his superior culinary skills while preparing numerous Diplomatic Dinners for the US Government. In 1985 he was chosen to be interviewed at Camp David, in Thurmont Maryland.

Mr. Webster is certified through the American Culinary Federation (ACF) as both an Executive Chef and Culinary Educator and is working towards the Certified Master Chef exam. He is a Chef member of the James Beard Foundation and a member of the National Ice Carvers Association (NICA).

Mark was recently elected the American Culinary Federation Greater Kansas City Chefs’ Association President for 2007 - 2008. The American Culinary Federation Greater Kansas City Chefs’ Association boasts a combined membership of over 500 professional chefs, apprentices, and purveyor members, and is one of the largest ACF chapters in the country. That chapter is also one of the most honored and active chapters in the country and has received many awards including “Chapter of the Year” for its charitable works through the ACF’s Chef and Child Foundation.

Mark was awarded the Chef of the Year Award from the greater Kansas City Chefs Association (GKCCA) for 2008-2009