Mark Cates

About Mark Cates

Passionate Culinary Innovator | R&D Chef | Concept Development Leader As a dynamic and results-driven culinary professional, I thrive on transforming creative ideas into impactful, on-trend food concepts. In my most recent role as Director of Innovation, I delivered substantial value by saving my company $3.7 million (annualized) within just two months. This achievement was driven by optimizing our ingredient library and implementing strategic ingredient substitutions. I also led a talented R&D team—comprising culinologists, food scientists, and technicians—to develop new products and enhance existing offerings through cutting-edge practices. My culinary journey spans leadership roles where I’ve spearheaded the development of signature sauces and food products for iconic brands such as Inspire Brands, Wendy’s, and YUM Brands. My expertise lies in: Culinary Concept Development & R&D Leadership Food Science and Ingredient Innovation Quick Service Restaurant (QSR) Product Innovation Research-Driven Product Strategy for QSR and Retail I am particularly skilled in driving culinary innovation from ideation to commercialization, leveraging both creativity and scientific rigor. At Retail Business Services, I led end-to-end development of culinary concepts, while at Golden State Foods, I crafted liquid products for high-profile clients, including Dairy Queen, Inspire Brands, Wendy’s, and several more. Earlier in my career at Cargill, my contributions to product and menu innovation earned recognition and accolades from major clients like Arby’s and Gordon Food Service. My formal culinary training includes an Associate in Occupational Science from Le Cordon Bleu College of Culinary Arts Atlanta and the Certified Culinarian (CC) designation from the American Culinary Federation. My background as a US Navy Veteran shapes my disciplined, mission-driven approach to culinary leadership. I am eager to leverage my expertise in concept development and culinary strategy to help Fourteen Foods continue to exceed customer expectations with bold, innovative menu items.

Experience

1. Sous Chef

   The Watershed

   Present

Education

• Le Cordon Bleu College of Culinary Arts

  Associate's Degree, Culinary Arts/Chef Training

• California State University, Long Beach

  Math

• Rutgers University

  Continuing Education, Food Science

• Georgia Institute of Technology

  Electrical Engineering

• Le Cordon Bleu College of Culinary Arts, Atlanta

  Associate's degree, Culinary

  2008 — 2010

Skills

• Food Safety
• Hazard Analysis and Critical Control Points (Haccp)
• Haccp
• Cooking
• Restaurant Management
• Food Service
• Cuisine
• Food Industry
• Gourmet
• Burgers
• Sanitation
• Menu Development
• Food & Beverage
• Braising
• Restaurants
• Culinary Skills
• Chef
• Recipes
• Grill
• Sauces
• Catering
• Charcuterie
• Food Quality
• Saute
• Fine Dining
• Customer Service
• Food
• Marinades