Mark Mittleman

Mark Mittleman has been in the hospitality industry for over 20 years. Mark began their career in 2001 as the Owner/Executive Chef of Fauna Restaurant. In 2004, they moved to the Beverly Hills Hotel & Bungalows as Sous Chef, where they implemented new menus for Polo Lounge and Cabana Cafe, and coordinated schedules for 40+ staff. In 2005, they were the Chef De Cuisine/Corporate Executive Sous Chef at Divine Dining: Republic Restaurant & Lounge, Prana Cafe, Romonov, where they opened a large restaurant and led an expansion into the Valley, wrote menus, and managed inventory, labor costing, P&L, and large-scale events. From 2007 to 2012, Mittleman was the Executive Chef at Hotel Angeleno, where they restructured menus, corrected staff and systems issues, organized kitchens, ordered food and non-alcoholic beverages, and streamlined receiving, inventory control, and labor scheduling. Mark also established best practices in food preparation. From 2012 to 2016, Mittleman was a Partner, Exec Chef at Art's Table, Partner & Consultant at Ox & Son, Ashland Hill, and Consulting Chef at OP Cafe for On the Verge. During this time, they conceptualized and built out Art's Table, and grew sales from $1.6M to $2M. From 2016 to 2021, Mittleman was the Managing Partner at Punta Cabras, where they capitalized on a hospitality-focused mentality to restructure an existing taco concept to a multi-use, full-service 3500 sq. ft. concept with a taqueria and full restaurant. Since 2021, Mittleman has been the Culinary Director at Daring. Additionally, they have served as a Culinary Consultant to various restaurants throughout California, including UCLA Faculty Center in Westwood, Leo & Lily Cafe in Woodlands, and h. wood and Tea Room @h. wood in Los Angeles.

Mark Mittleman has an Associate's degree in Culinary Arts from the New York Institute of Technology.