Mark C.

Molinaro, CEC
2682 West Jaclyn Drive
Flagstaff, Arizona 86001
928-607-2335
markmolinaro@gmail.com

Mission:
To inspire a generation to apply their strengths in the promotion of enjoyable,
healthy, and sustainable culinary arts.
“I have witnessed
many guest Education:
presenters, but this Northern Arizona University
year I enjoyed what Master’s in Education, Leadership, anticipated graduation May 2018
must be the single
best performance by New England Culinary Institute
any professional I Associate of Occupational Studies, Culinary Arts, May 1998
have known.”
Cleveland State University
George Higgins, Bachelor of Arts, Cultural Anthropology, June 1994
CMB  Deans List
Professor
Baking/Pastry Educational Certifications and Endorsements:
Culinary Institute of American Culinary Federation, Certified Executive Chef, January 2008
America International Association of Culinary Professionals, September 2007
Hyde Park, NY NRAEF ServeSafe, Certified Instructor and Proctor, December 2006
C.R.E.A. Sous Vide Certification, September, 2013

Professional Experience:

June 2013 to present

Chef Lecturer
“Mark is Northern Arizona University, Flagstaff, Arizona
independent and  Teach BA level courses including HA243
self directed and is  Teach Beer and Mixology beverage courses
able to  Increase sustainable efforts (composting, purchasing, recycling)
communicate  Establish detailed expense report for courses
effectively and meet  Collaborate with Faculty and Administrators on Quality improvements
even the most
 Modernize course content and kitchen layout
demanding
 Teach Discovering Gastronomy Study Abroad in France
challenges.”
January 2012 to May 2013
Xavier Salomon
Core Chef Instructor/Operations Support
Executive Chef
New England Culinary Institute, Montpelier, Vermont
The Ritz-Carlton,
Half Moon Bay  Teach BA and Certificate level courses including:
Kitchen Management, Contemporary Cuisine and Cooking Theory
 Re-establish quality control mechanisms
 Increase sustainable efforts
 Overhaul staffing and cost control measures
 Re-tool SOP’s and opening/closing procedures
 Collaborate with Senior VP and VP of Operations
  Modernize menu and service features

March 2011 to January 2012

Chef Instructor, Certificate Program
New England Culinary Institute, Montpelier, Vermont
 Responsible for daily instruction and production standards
“I have found Mark  Curriculum continuous improvement efforts
to be the  Partner with Admissions efforts to increase enrollment
consummate  Place students on successful internships
professional and June 2009 to March 2011
very knowledgeable Director of Career Services
in his field. Mark New England Culinary Institute, Montpelier, Vermont
has been very  Teach Professional Development classes
proficient in all areas
 Responsible for leading the departments’ goals of instructing,
of culinary
supporting and evaluating professional development classes and
evaluation and most
internship experiences for all students
importantly makes
 Charged with creating, implementing and maintaining Articulation
the competition
Agreements
experience an
educational  Collaborate with Deans to monitor success of related curriculum
experience for all  Support Alumni in job search and career development
the students
involved.” 2008 to June 2009
Executive Chef, Marketing and Public Relations
William Nolan Jr. New England Culinary Institute, Montpelier, Vermont
Director, ProStart  Teach culinary hands-on cooking classes
 Culinary judge for SkillsUSA, ProStart and local/national cooking
competitions
 Create and develop marketing and co-branding partnerships with local
and national businesses
 Lead Chef for regional cooking demonstrations and recruitment
 Launched Vermont Culinary Classic cooking competition
“[Mark] has
consistently shown 2006-2008
the utmost support Executive Chef, Operations
and enthusiasm for New England Culinary Institute, Montpelier, Vermont
working with our  Teach Culinary Basics cooking classes
local farm in order to  Operationally responsible for two multi-outlet HACCP facilities
educate both  Responsible for development and annual evaluation of faculty
students and  Collaborate with Deans to facilitate continuous physical and curricular
consumers about improvements
the value of
purchasing and 2005 to 2006
using local food.” Executive Sous Chef
New England Culinary Institute, Montpelier, Vermont
Mimi Arnstein  Rounds Chef-instructor for all hands-on culinary cooking classes
CSA Organic Farmer  Received “Toque of the Town” award for outstanding marketing
Wellspring Farm achievements
Marshfield, VT  Successfully planned and executed budgets for National Life and
Vermont College kitchens
 Hired, oriented and developed new instructors
 June 2003 to 2005
Chef Instructor, Fine Dining
New England Culinary Institute, Montpelier, Vermont
 Taught culminating fine-dining production class in Chefs Table kitchen
 Held students accountable for technique and seasoning refinements
 Equipped students with understanding of guest satisfaction
 Responsible for fine dining curriculum development

“As a person, Mark January 2002 to June 2003

embodies integrity Opening Chef Tournant
and genuine caring The Ritz-Carlton Hotel Company, Battery Park, NY
for the people he  Responsible for Banquet kitchen operations
works with and the  Lead production team for award winning brunch
community he
 Plan, prepare and execute high end designer banquet meals
lives in.”
June 2001 to December 2001
David Hale
Opening Banquet Trainer
Culinary Instructor
The Ritz-Carlton Hotel Company, Half Moon Bay, CA
St. Johnsbury
 Set up kitchen design and general work flow plan
Academy
 Train all new banquet kitchen staff
 Plan, prepare and execute all banquet menu items

June 2000 to June 2001

Chef, Garde Manger
The Ritz-Carlton Hotel Company, Cleveland, OH
 Create and execute all savory cold food preparations for banquets,
brunch, tea and club floor
 Optimized fruit presentations which increased profitability by 30%
 Hotel sanitation trainer
“[Mark] is a very  Made all terrines, pates and sausages for hotel
dedicated, patient  Cooked for high profile hotel guests as needed
and competent June 1999 to June 2000
teacher. Always Opening Restaurant Sous Chef, Century Restaurant
enthusiastic in what The Ritz-Carlton Hotel Company, Cleveland, OH
he is doing. He will  Operational responsibility for breakfast and lunch service for brand new
bring this “Century” restaurant concept
enthusiasm with him  Hire, train and develop staff
to any position he  MEP, cook and expedite breakfast and lunch services
endeavors to  Member MBNQA review team
choose in the
future…I can June 1998 to June 1999
recommend Mark Lead Line Cook, The Ritz-Carlton Dining Room
Molinaro highly.” The Ritz-Carlton Hotel Company, Cleveland, OH
 Work Sauté, Grill and Hot-apps stations to Ritz-Carlton standard
Anton Flory, CMC  Train all new employees
Stowe, VT  Received 5-Star employee recognition

December 1998 to June 1998

Line Cook, Garde Manger
The Four Seasons Hotel Company, Boston, MA
 Garde Manger cook on Aujourd’hui line
  Execute highest standard of cold items in 5-Star kitchen
 Work with guest chefs including Patrick O’Connell on specialty menus

December 1996 to June 1997

Line Cook
Pier W Seafood Restaurant, Cleveland, OH
 MEP and execute dinner menu items on Garde Manger and Hot Apps
stations
 Responsible for Sunday brunch MEP and omelet station for up to 300
guests

September 1995 to 1996

Prep Cook
Omni International Hotel, Classics Restaurant, Cleveland, OH
 Work closely with Chef de Cuisine to provide line cooks with highest
standard of MEP for 5-star kitchen
 Provide support for Executive Chef on high profile events including
Cleveland Clinic President and board members

Philosophy of Cooking and Teaching

Enrobe students in a culture of learning, explain the expectation passionately
and equip them with the tools to achieve success.
Cook thoughtfully and intentionally. Choose ingredients that are grown with
care and treat them appropriately. Apply the right kind of heat and seasoning.
Do experiment, just not on guests. Control your heat, don’t let it control you.
Stay humble and know that there is always more to know.

References:
Richard Flies, NECI COO, Board Member 802-225-3240
George Higgins, CMB, Professor, CIA 845-452-9600
Xavier Salomon, Executive Chef, Ritz-Carlton 650-712-7615