Mark Zeitouni

Chef

Food & Beverage Director

Mark Zeitouni has spent over 30 years in the Food and Beverage industry. Starting in the back of the house, Mark continually focused on the whole experience. Over the years, that spread to his success Directing and Administratively Managing the entire department. A department that encompasses all Food and Beverage needs, Service, Culinary and Financial solubility.  

Mark Zeitouni’s culinary approach is inspired by the Palm Belt that circumnavigates the globe. Focusing on a tangible lightness that comes from sun drenched areas around the world. They all share qualities of freshness, vibrancy and an innate zest that comes with the growing regions of those areas. The food is healthy, sun-kissed, wholesome and natural. He meticulously executes unprocessed menus with an emphasis on high quality produce, organic meats and fish, olive oil and fresh herbs.

His experience with beverage programs is matched. Pairing fresh ingredients with well regarded spirit brands to create beverage menus that match the properties’ concepts as well as the culinary programs. His work in Northern California and travels thru domestic and international wine regions adds to the beverage programs possibilities.

Using Mark’s philosophy as a base, he then adds modern layers to the menu with Raw Vegan dishes and options for most current diets.

Mark honed his culinary skill in some of the best kitchens in Miami and San Francisco. In San Francisco, Mark developed a great appreciation for local foods and wines available while working around the bay area. His use of these natural products and culinary techniques brought him national acclaim. That work gained the respect of his patrons as well as the culinary press, who awarded him the Rising Star Award by the San Francisco Chronicle in 2000.

Over the past 5 years Mark has been sought after by hotel owners and assett managers to brand and open food and beverage operations. Working with the hired management companies to seamlessly convey the concepts for success.

Previous to consulting for property owners, Mark worked with Hotelier Andre Balazs and The Standard Hotel Brand. Focusing on the portfolio’s coastal properties; The Standard Spa & Hotel Miami Beach, The Raleigh Miami Beach and Sunset Beach Hotel and Restaurant on Shelter Island. His ability to work from a culinary perspective to give the guest a total experience gained much acclaim. His menus highlight foods that work well with most contemporary diets and allows the diner to take an interactive roll in the composition of their daily nutritional needs.

Awards

Apprenti Cuisinier, Johnson & Wales University1995
Rising Star, San Francisco Chronicle, 2000