Mark Spelman CEC,AAC's Page

About Me:

Mark Spelman grew up with a passion for cooking and all things artistic. Aside from being an accomplished Chef for most of his life, Mark is also a talented artist. He has created many beautiful paintings and ice sculptures. Taking advantage of his artistic eye, Mark also creates wonderful plate presentations. “Structure is everything when it comes to cooking” says Chef Spelman. Of the utmost importance, obviously, is taste but to present a meal that will be above all others, you need dramatic eye appeal, balanced textures and colors then bring them all together in an uncomplicated presentation.

Beginning his career at the age of 13, Mark started cooking when his Father opened an Italian Restaurant and Deli in Southern California. At this early age not only did Mark learn to cook all sorts of Italian salads, soups, pastas and desserts but also how to make sausage, cheeses and cured meats. There he would cook and learn every day until he finished High School.

At the age of 17, Mark was accepted to attend The Culinary Institute of America. One of the most prestigious Culinary Schools in the world. Back in those days, Spelman recalls, the instructors were tough. If you didn’t keep up, you wouldn’t pass the class. There was no one to go sob to if the Chef hurt your feelings or pushed too hard. You either got through all of your classes or you quit. And back then, many did. It was tough but I feel that it ultimately made me a better Chef. The business is hard, say’s Mark, and you need to be able to handle tough situations.

After graduation, Chef Spelman accepted the position of Executive Sous Chef at the Phoenix Country Club in Arizona. His experience grew as he moved up through the ranks in many resort hotels such as the Phoenix Hyatt Regency, Scottsdale Doubletree and the prestigious Arizona Biltmore Resort. Working with some outstanding Chefs such as Bob Bland who is a person that even to this day does more for upcoming Chefs and Cooks then just about anyone in the industry. He helped me immensely recalls Mark. I was young and Chef Bland could see that I had a great desire to be the best. I was hired as Chef de Cuisine for the Orangerie. The Orangerie was the Biltmore’s Gourmet 5 Star Restaurant. The restaurant opened with rave reviews and was packed every night, he says proudly. The Orangerie was awarded Best Restaurant in Phoenix, two years in a row under Chef Spelman’s direction. This was really the launching pad for my career says Spelman. I felt that I could go anywhere and be a success.

From there Mark went on to the Westin South Coast Plaza Hotel in Costa Mesa California. He worked as Executive Sous Chef for 2 years before being approached by two entrepreneurs who wanted him to design and run a top restaurant in Lancaster California.
After 8 years in Southern California, Chef Spelman went back with Wesitn Hotels and worked as Executive Chef at the Westin Paso Del Norte Hotel in El Paso Texas. This Hotel is beautiful Hotel, says Spelman, the Owners and Management really supported my work. The Hotel was eventually bought by the Mexican company, Camino Real. This gave me a great opportunity, say’s Mark, I traveled throughout Mexico learning the true cuisine and culture of the Country. If being a full time Executive Chef isn’t enough, Spelman loves to compete in National and International Culinary competitions. With more that 25 Medals to his credit, this Chef is proven to be one of the top in the country.

After a few years in Texas, Mark accepted the position of Executive Chef at The Paradise Valley Country Club in Scottsdale Arizona. . There he stayed for 4 seasons before moving to Okinawa Japan to work as Executive Chef at the Officers Club. I traveled throughout and learned about Japanese culture.

Mark is now the Corporate Chef for Helen of Troy World Headquarters in El Paso Texas. One of the largest home care product companies in the World.

Company or Personal Website:

http://www.markspelman.com

What is your favorite recipe creation?

Still creating / hard to say

When did you enter the Culinary Profession?

1971 (age 13)

Who is your favorite Musical Artist?

Sting

What is your favorite TV show?

House

If you could have dinner with any three people who would it be and why?

Escoffier
This
Keller
Because they have all made great changes in our industry throughout history

What is your favorite Culinary Web site?

http://www.markspelman.com