For as long as I can remember, I’ve loved bringing possibilities to life.
I love the act of creating. From creating experiences to creating systems to creating, yes, successful businesses, I’ve always been drawn to transforming that magical grey area of half-fleshed ideas into a functioning reality.
Me on paper
In my decades conceptualizing, building, and leading businesses, I’ve become a trusted sounding board and Jack of all trades. Whether it’s developing leaders or digging through a P&L, I bring a refreshing and holistic approach to creating, mending, and growing businesses that want to make an impact.
In college, I pursued my love of design by studying landscape architecture. I realized that I had a natural gift for working with people, so I changed careers and eventually became General Manager at Danny Meyer’s iconic Union Square Cafe. Union Square Hospitality Group’s culture created a spark within me, and I have since committed myself to empowering people and optimizing businesses.
Whether improving the guest experience, helping to grow a team’s capabilities, or improving a company’s financial performance, I’ve become an expert at finessing all aspects of business. With Blue Smoke & Jazz Standard, I co-founded, directed and grew USHG’s first foray into casual dining and nightlife. At Porchlight, I conceived USHG’s first standalone bar and led the entire development process. In all pursuits, I maintain a spirit of curiosity and entrepreneurship to inspire belief among all stakeholders.
Since leaving USHG in 2022, I have continued to explore opportunities for growth. I completed a certificate course in Diversity, Equity, and Inclusion from Cornell University, and I earned a certificate in coaching from the Coach Certification Training Academy. I am currently pursuing an Associate Certified Coach credential with the International Coaching Federation.
I regularly share my perspective at Cornell’s School of Hotel Administration, Columbia University, NYU, and the Institute of Culinary Education. Most recently, I was named an Entrepreneur in Residence at the Pillsbury Institute for Hospitality Entrepreneurship at Cornell.
Me in person
I recognize that there’s more to a person than their credentials.
I believe anything is possible with the right mindset, people and processes. I’m committed to making the world a better place, and I believe even the smallest detail can spark transformation. You’ll find that I act with integrity at all times, and I communicate with honesty. I provide a positive space where all ideas are heard, and I have a knack for spotting patterns that others might not yet see.
My values guide every action I take, and I’ve dedicated much of my life to helping others. You can count on me to unite people behind important causes. I’m proud to be the founder of USHG’s Family Meal Program at the Jacob Perlow Hospice and the co-founder of Jazz For Kids, featuring the Jazz Standard Youth Orchestra. I’ve also served on the board of directors for Streets International and participated in Chefs Cycle for No Kid Hungry. For more than a decade, I served on the board and executive committee of the Flatiron Business Improvement District.
Most recently, I had the life-changing experience of joining World Central Kitchen at the Ukraine-Poland border to provide meals and hospitality to Ukrainian refugees. (You can learn more about this here.)
I also believe the best solutions are found on a bike, which is why I take mine for a spin almost every day.
“I worked with Mark for many years in my capacity as the leader of a community-based economic development organization in Manhattan. He was one of my most valuable board members and trusted advisors. Mark served as the Chair of the committee charged with overseeing one of biggest and most impactful programmatic areas of our organization. Mark quickly earned the respect of board leadership, and was tapped to serve on the Executive Board as well.
One of the things I admired most about Mark was his ability to frame discussions from both a strategic, business-minded perspective and a philosophical and human perspective. I often went to him for sage guidance on issues ranging from organizational management and Human Resources, as well as creative input on programs.
His experience in the hospitality industry has made him extremely well-rounded and nimble. He is hard working, thoughtful, and sharp as a whip, while simultaneously and consistently being an energetic and fun presence in the room.”
—Jennifer Brown, Former Executive Director of the Flatiron Business Improvement District
Featured Clients
My eyes are always on the next frontier.
Whether you’re an art gallery, bike shop, or chain of restaurants, I’m fascinated by improving hospitality, culture, and overall operations. In my book The Next Frontier of Restaurant Management, I collaborated with researchers at Cornell to synthesize the latest research in hospitality studies to write a blueprint for business success. While this book is geared toward restaurants, the principles are applicable to any business with customers.
Let’s make your business unbreakable.
Here’s how I can help.