Mark completed a degree in Hospitality Management in Turkey and then found his way to the USA, beginning a 10 year career with Royal Caribbean on board several cruise ships. Throughout his career with Royal Caribbean, Mark held virtually every title within the Food & Beverage department, beginning in the lower ranks as busboy and working his way up to Dining Room Manager. Because of his extensive experience in all roles, Mark has always been a team player and a hands-on manager, stepping into any role to ensure consistency of service and complete guest satisfaction.

In addition to his career with Royal Caribbean, his 35 years of hospitality experience include full service luxury collection hotels, such as The Palace Hotel, San Francisco; The Diplomat Resort in Hollywood, Florida; and the St. Anthony in San Antonio. While in San Antonio, Mark created and spearheaded a new restaurant design concept within the city’s corporate and entertainment district.

His comprehensive experience includes, new openings and renovations, new training programs, menu planning and wine selections in collaboration with the Executive Chef, budget analysis, F&B forecasting and cost control.