Medinah CC Announces New Assistant General Manager

Mark Gallaudet, Assistant General Manager 


Medinah Country Club 

 

Mark Gallaudet is passionate about food and beverage, as well as being passionate about his staff. He has mentored many great leaders throughout his career, and we look forward to Mark not only taking our service offerings to the next level, but also sharing his expertise with the managers and supervisors that work with him at the club.

ABOUT MARK

Mark Gallaudet assumed his role as Executive Director of Food and Beverage at the prestigious Shore Lodge and Whitetail Club in the Spring of 2017; just in front of a 10-million-dollar renovation of the three hotel restaurants and bars, as well as a launching a brand new 17,000 sq. ft. clubhouse. This 77 room, 4 diamond property is nestled in the mountains of McCall, Idaho and on the majestic waters of Payette Lake. Whitetail Club is the premier private community in the Pacific Northwest, featuring three clubhouses, as well as one of America's 100 Greatest Golf Courses. Mark was truly instrumental in building and leading a team, and delivering a product that was second to none.

Prior to landing back on terra firma, Mark spent four years as Director of Club Operations of the esteemed American Club in Hong Kong. Mark was responsible for the re-concept and renovation of the four club restaurants and bars, as well as the 49th floor fitness center. The Club's comprehensive food & beverage program included seven full-service restaurants and bars, totaling 12-million dollars in revenue annually and just over 500,000 covers; as well as a full-service country store providing truly unique American products, including a "Butcher to Go" program, as well as gourmet wine and spirits. Mark's role was paramount to the increase in top and bottom-line revenue, as well as improvement in quality of service and product; not to mention the 20% reduction in associate turnover. In addition to food & beverage, Mark also lead the Fitness and Recreation, Spa, Security, Retail, Parking and Valet Teams.

Previous to his tenure in Asia, Mark was Executive Chef of The Homestead, a legendary 483 room resort in Hot Springs, Virginia. America's oldest hotel (est. 1766), and boasting six restaurants, 72,000 sq. ft. of banquet space and revenues in excess of 20 million dollars.

In 2007, Chef Gallaudet was recruited to the Boar's Head Inn in Charlottesville, Virginia as Executive Chef of the Resort and the prestigious and award-winning Old Mill Room. Chef Mark continued on and accepted a job with US Food Service as Corporate Chef of the Mid-Atlantic Region, where he was instrumental in building relationships with his customers in and around the DC area.

In the summer of 2000, Chef Mark was hired at one of America's preeminent club communities, Ocean Reef Club in Key Largo, Florida. As Executive Chef / Director of Culinary Operations, he helped lead the Club's menu and staff development for over sixteen culinary operations, including lounges and volume banquet departments, representing over four hundred culinary associates and chefs during peak season.

In 1995, and at the age of 28, he became the youngest and only American Chef to hold the position of Executive Chef at the prestigious Athenaeum Club in Pasadena, California. A serious and hardworking individual with a deep love for his craft, it is easy to understand how he got there. Chef Mark brought to the Athenaeum a tradition of excellence and integrity in the Private Club culinary world.

In 1994, Mark was hired as the Executive Sous Chef of the Luxurious La Quinta Resort Hotel and Spa in Palm Spring Desert, California. There, he further developed both his culinary and managerial skills while supervising a staff of 110 cooks in five restaurants and extensive banquet facilities.

However, his most influential experience was gained while working at the Jonathan Club, an elite private social club in downtown Los Angeles, under Chef Yves Ménèz, winner of the Meilleur Ouvrier de France award in 1982. This master of French cuisine was fierce in his efforts to teach Mark what he knew, working him long days and eventually earning him a promotion to Executive Sous Chef.

Mark served in the United State Marine Corps during "Operation Desert Storm" in the Persian Gulf. He has won several awards, including the Quady Wine Dessert competition and a Silver medal at the ACF culinary salon in Los Angeles.

Chef Mark was also honored by the James Beard Foundation in 2004 and 2011, for the Hidden Chefs of America and Virginia Splendor Campaign.