Mark Kennedy

I've spent 23 years in professional kitchens, starting as a dishwasher and working up to Executive Chef. Every station taught me something—the technical skills, the standards, the way a kitchen culture actually works. I help culinary professionals build kitchens that function better, where people grow and stay, because I've seen firsthand what makes the difference between a chaotic kitchen and one that runs clean.

My experience comes from working every role in a professional kitchen. I understand what it takes to manage craft, develop your team, and build a culture where people care about the work they're doing.