Mark Erdmann
San Juan
Summary
Results-driven Executive Chef with over ten years of leadership in luxury resorts, private estates, fine dining, and high-end yacht charters. Expertise in creative menu development, cost control, team leadership, and delivering exceptional guest experiences while upholding the highest standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Private Live-in Chef
Finca Eternal Presente
San Juan, Puerto Rico
01.2025 - Current
- Design and prepare daily customized meals using fresh local Puerto Rican ingredients for private clients.
- Plan and execute private events and catering from menu concept through on-site service.
- Manage full kitchen operations, inventory, ordering, and strict food-safety compliance.
- Partner directly with clients to refine recipes and accommodate dietary preferences and restrictions.
Head Chef
M/Y Golden Eagle Private Yacht Charter
Alaska
11.2023 - 01.2025
- Directed all culinary operations aboard a luxury charter yacht for high-profile guests.
- Created seasonal menus showcasing fresh Alaskan seafood and local ingredients.
- Led and trained kitchen team while maintaining quality, consistency, and safety in a maritime environment.
- Managed inventory and supplies in a remote setting; adapted menus in real time based on guest feedback.
Executive Chef
Afognak Wilderness Lodge
Afognak, Alaska
07.2021 - 10.2023
- Developed innovative menus and controlled food costs in a remote luxury lodge.
- Sourced local ingredients and standardized recipes to deliver consistent high-quality dining.
- Trained, mentored, and evaluated kitchen staff; conducted performance reviews.
- Interacted with guests to gather feedback and continuously improve service and dishes.
Executive Sous Chef
The Ritz-Carlton La Vie Quiora
Waikiki, Hawaii
08.2019 - 06.2021
- Acted as Head Chef when required; oversaw high-volume production and maintained strict quality standards.
- Trained and mentored kitchen team on techniques, safety, and efficiency in a fast-paced luxury setting.
- Collaborated on banquet and special-event menus; implemented cost-control and waste-reduction initiatives.
- Ensured allergy-safe practices and modified recipes while upholding hotel standards.
Private Chef
Easel and Lenses
Chiusi, Italy
03.2019 - 08.2019
- Created personalized meal plans and prepared daily meals tailored to client preferences and dietary needs.
- Sourced ingredients from local markets and specialty stores; packaged meals for consistency.
Sous Chef
Troon Golf Saint James Plantation
Southport, NC
08.2017 - 06.2019
- Supported high-volume kitchen operations and menu execution at a private golf club.
- Trained staff, adapted recipes for dietary requirements, and maintained inventory and sanitation standards.
Executive Chef
Modena Wine Café / Bin 46
Longmont, CO
01.2014 - 07.2017
- Led kitchen team and developed seasonal menus using local ingredients for a popular wine café and restaurant.
- Managed food costs, vendor relationships, waste reduction, and daily operations to deliver consistent fine-dining quality.
Education
Culinary Arts
Johnson & Wales University
Charlotte, NCAssociate of Applied Business - Business
Nash Community College
Rocky Mount, NC05.2009
Skills
- Spearheaded menu development and recipe creation initiatives
- Assisted in managing daily kitchen tasks and operations Supported team members in achieving service goals Contributed to maintaining a clean and organized kitchen environment
- Assisted in monitoring food costs and managing inventory levels effectively Supported teams in maintaining accurate stock records and minimizing waste Contributed to the implementation of cost-saving measures in food procurement
- Assisted in organizing training sessions for staff development Supported team members in acquiring new skills through workshops Facilitated onboarding processes for new employees
- Assisted in planning and executing fine dining events and catering services Supported team members in delivering high-quality food and service to clients Coordinated logistics for successful event operations
- Assisted in managing vendor relationships to support purchasing decisions Collaborated with teams to streamline procurement processes Provided support in negotiating contracts with suppliers
- Supported compliance with food safety and sanitation standards through regular inspections and monitoring Assisted in training staff on proper hygiene practices and safe food handling procedures Contributed to maintaining a clean and organized kitchen environment
Timeline
Private Live-in Chef
Finca Eternal Presente
01.2025 - Current
Head Chef
M/Y Golden Eagle Private Yacht Charter
11.2023 - 01.2025
Executive Chef
Afognak Wilderness Lodge
07.2021 - 10.2023
Executive Sous Chef
The Ritz-Carlton La Vie Quiora
08.2019 - 06.2021
Private Chef
Easel and Lenses
03.2019 - 08.2019
Sous Chef
Troon Golf Saint James Plantation
08.2017 - 06.2019
Executive Chef
Modena Wine Café / Bin 46
01.2014 - 07.2017
Culinary Arts
Johnson & Wales University
Associate of Applied Business - Business
Nash Community College