Mark Adair

Originally from Littleton, Colorado, Mark Adair grew up as the middle son of ten children and learned early what it takes to stand out in a crowd. His early talents in music and sports set a foundation for excellence, while life-long pursuits as a motorcyclist, and the Martial Arts provide fulfilling outlets for mastery.

Mark has dedicated more than four decades to high-level cooking, brand building, and strategy that have yielded impressive results in the hospitality industry, though his illustrious culinary career has humble beginnings. As a dishwasher after school and on weekends, the tireless work piqued his interest and led him to seek out notable culinary apprenticeships in France under Chef Paul Bocuse and in Switzerland under Chef Hans Wurgler. These were career-defining experiences that positioned him for further opportunities at honing his craft across eleven countries as a chef.

Amongst his laundry list of prestigious industry accolades, Mark is a Guinness World Record holder for baking “The World’s Largest Chocolate Chip Cookie.”

Ceaselessly learning and growing is embedded in Mark’s character, so it shouldn’t surprise you that he is also a certified Sommelier and a Cicerone.

His proven track record as an operational mastermind combined with his extensive international culinary and operational experience has made him a key piece of Food Fleet’s recent growth/ascent and a pivotal piece for its future.