Mark Spelman :: About

Mark Spelman grew up with a passion for cooking and all things artistic. Aside from being an accomplished Chef for most of his life, Mark is also a talented artist. He has created many beautiful paintings and ice sculptures. Taking advantage of his artistic eye, Mark also creates wonderful plate presentations. "Structure is everything when it comes to cooking” says Chef Spelman. Of the utmost importance, obviously, is taste but to present a meal that will be above all others, you need dramatic eye appeal, balanced textures and colors then bring them all together in an uncomplicated presentation.

Beginning his career at the age of 13, Mark started cooking when his Father opened an Italian Restaurant and Deli in Southern California. Even before the restaurant, Marks art teacher told his Mother and Father that he should peruse a career in the Arts. Every day, after school he would walk to the restaurant and cook under the guidance of Chef Vito Bongiovanni. At this early age not only did Mark learn to cook all sorts of Italian salads, soups, pastas and desserts but also how to make sausage, cheeses and cured meats. There he would cook and learn every day until he finished High School.

After graduating Antelope Valley High School in Lancaster California, the family moved to Virginia where He worked as a broiler cook at the Key Bridge Marriott in Arlington. I cooked for 2 restaurants that were located on top of the Hotel which overlooked Washington D.C. Mark recalls; we put out around 800 covers a night. My broilers would catch fire occasionally, because of the volume. We would just put the fire out with an extinguisher and continue on, laughs Spelman. With that kind of pace, few of us had arm or eye brow hair because most of it had burned off. At the age of 17, Mark was accepted to attend The Culinary Institute of America. One of the most prestigious Culinary Schools in the world. Back in those days, Spelman recalls, the instructors were tough. If you didn’t keep up, you wouldn’t pass the class. There was no one to go sob to if the Chef hurt your feelings or pushed too hard. You either got through all of your classes or you quit. And back then, many did. It was tough but I feel that it ultimately made me a better Chef. The business is hard, say’s Mark, and you need to be able to handle tough situations.

After graduation, Chef Spelman accepted the position of Executive Sous Chef at the Phoenix Country Club in Arizona. His experience grew as he moved up through the ranks in many resort hotels such as the Phoenix Hyatt Regency, Scottsdale Doubletree and the prestigious Arizona Biltmore Resort. Working with some outstanding Chefs such as Bob Bland who is a person that even to this day does more for upcoming Chefs and Cooks then just about anyone in the industry. He helped me immensely recalls Mark. I was young and Chef Bland could see that I had a great desire to be the best. I was hired as Chef de Cuisine for the Orangerie. The Orangerie was the Biltmore’s Gourmet 5 Star Restaurant. The match was perfect. Spelman changed the whole kitchen lay out to run smoother and to handle the large volume of diners expected. “He created a wonderful menu that even today would pack them in”, says Bland. The staff was well trained and the Maitre D of the restaurant Dimetre Vallesco from Madrid was the best I have ever seen, says Spelman. The restaurant opened with rave reviews and was packed every night, he says proudly. The Orangerie was awarded Best Restaurant in Phoenix, two years in a row under Chef Spelman’s direction. This was really the launching pad for my career says Spelman. I felt that I could go anywhere and be a success.

From there Mark went on to the Westin South Coast Plaza Hotel in Costa Mesa California. He worked as Executive Sous Chef for 2 years before being approached by two entrepreneurs who wanted him to design and run a top restaurant in Lancaster California. The restaurant was extremely successful and Spelman found a new calling. He opened Spelman Food and Beverage Consulting. He loved designing kitchens, Dining Rooms and even Night Clubs. It’s like creating a sculpture or a painting, says Spelman, you put in your mind what you want to create, work hard to create it then step back and see how people perceive it. It’s a very rewarding feeling.

After 8 years in Southern California, Chef Spelman went back with Wesitn Hotels and worked as Executive Chef at the Westin Paso Del Norte Hotel in El Paso Texas. This Hotel is beautiful Hotel, says Spelman, the Owners and Management really supported my work. The Hotel was eventually bought by the Mexican company, Camino Real. This gave me a great opportunity, say’s Mark, I traveled throughout Mexico learning the true cuisine and culture of the Country. If being a full time Executive Chef isn’t enough, Spelman loves to compete in National and International Culinary competitions. With more that 25 Medals to his credit, this Chef is proven to be one of the top in the country, says Jud Flynn Executive Chef at Virginia Tech University in Blacksburg Virginia. We have competed against each other and with each other from Dallas Texas to Erfurt Germany, recalls Flynn, and he is a true professional with a cutting edge perspective.

After a few years in Texas, Mark accepted the position of Executive Chef at The Paradise Valley Country Club in Scottsdale Arizona. This was a fantastic experience, recalls Spelman. PVCC is one of the top 10 Country Clubs in the Country and the members were terrific. There he stayed for 4 seasons before moving to Okinawa Japan to work as Executive Chef at the Officers Club. I traveled throughout and learned a tremendous amount about the Japanese culture. Another great experience, boasts Spelman.

Mark is now the Corporate Chef for Helen of Troy World Headquarters in El Paso Texas. One of the largest hair care product companies in the World. The Company sells some of its products under licenses from third parties. Its licensed trademarks include Vidal Sassoon, licensed from The Procter & Gamble Company; Revlon, licensed from Revlon Consumer Products Corporation; Dr. Scholl's, licensed from Schering-Plough HealthCare Products, Inc.; Scholl (in areas other than North America), licensed from Scholl Limited; Sunbeam and Sunbeam Health at Home, licensed from American Household, Inc.; Sea Breeze, licensed from Shisheido Corporation, and Vitapointe, licensed from Fizons Corporation. The Company also owns a number of trademarks, including Helen of Troy, Salon Edition, Hot Tools, Ecstasy, Gold Series, Hotspa, Gallery Series, Wigo, Caruso, Dazey, Lady Dazey, Carel, Lady Carel, Sable, Karina, Karina Girl, Kurl Mi, Detangle Mi, Heat Mi, DCNL, DCNL Signature, Nandi, Isobel, Vitalis, Final Net, Ammens, Condition 3-in-1, IGIA and Epil-Stop. We have a Corporate Dining Room where Helen of Troy executives bring Clients and Guests form around the world. It’s my job, say’s Spelman, to create meals of all kinds for our guests. The company, Helen of Troy, is also involved in many community projects such as providing food for the needy during the Holidays, supporting The University of Texas at El Paso i.e. Home Coming Barbecue, various alumni events, the Sun Bowl, etc, I love working here, say’s Spelman, the support and backing I get here is great. Mr. Jerry Rubin the C.E.O. of the company and Mrs. Stanlee Rubin his gracious Wife have really backed my career. Without them and people like them, I would not be where I am today. These are people that know dining is more than just eating; it’s a chance to bite into the apple of life. To be with friends and loved ones.

Chef Spelman is a Certified Executive Chef and a member of the American Culinary Federation, He, most recently has been inducted into the prestigious American Academy of Chef’s. He is the president of the ACF Chef’s association of greater El Paso, National Ice Carvers Association, Commanderie des Cordons Bleus de France, The American Restaurant Association and The Chef’s Association of Greater Phoenix. Recognized by the International Restaurant and Hospitality Rating Bureau as one of the Best Chef’s in America also earned The Outstanding Achievement Award from Custom Foods.