I was born in Worcester, Mass and spent a good part of 21 years there, although traveling throughout New England. Packed up my Bronco and headed south in 1993 and didn't look back. Wild wonderful West Virginia; West Palm Beach, Florida; then westward, "GO WEST YOUNG MAN" to Granby, Colorado traded in the Bronco in '96 for the first rollout of '97 Jeep Wrangler with round headlights much smaller than what I was used to driving but……..YEEE HAW.
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| Chef Mark |
Two years ago, while in Houston, TX, I managed to find some OK wheeling spots, but I am now back in beautiful Colorado. Ever since Mork and Mindy came out years ago I always wanted to live in Colorado and own a Jeep….by God that's what I did. Of course there was a deeper meaning coming to Colorado than that that is where I met my wife, well……. and my Jeep. The De Nittis family has grown of course we now have our gorgeous daughter (future Jeeper). So there is four of us now; me, the wife, the kid and the dog. I wish Chrysler would just break down and come out with the four-door Wrangler TJ.
Vehicles driven/owned include: '78 Chevy K5 Blazer "Mellow Yellow",
'85 Ford Bronco Full Size "Plain Jane", '88 XLT Full Size Bronco
"nice truck, put through hell".
I have wheeled at every chance I get. It is funny, driving
anywhere with my wife she hollers to keep my eyes on the road as I see
what might seemingly be a trail head, heading off to destinations unknown,
or checking out other "rigs" as they drive past. She is hip
though, she can definately tell the vehicles that aren't quite as cool
as ours, especially after she's taken the Jeep for the day.
An avid outdoorsman and family man balancing professional and personal
life, my focus now is to cultivate and mentor myself, my family and the
students at the University to flourish professionally and personally in
the industry at all levels, based on simple principles of good values
and ethics while still maintaining proper balance.
Since graduating in 1992 with an Associates Degree in culinary arts from Johnson & Wales University in Providence, R.I., Chef De Nittis has had a successful career in his chosen field of study. While attending J&W Mark was fortunate enough to obtain an three month externship at the Breakers Hotel Resort of Palm Beach, Florida, which he would later go back to work for an additional two years (1993-1995).
After graduating in 1992 Mark worked in various positions obtaining experience in all facets of the food service industry including an apprenticeship in Matinatta, Italy and being Executive Chef/Director of Food and Beverage for a Guest Ranch Resort in the Mountains of Colorado. Most recently though he comes to be a Chef Instructor at Johnson & Wales University in Denver from Houston, Texas after opening and operating all aspects of the culinary departments for the Houstonian Golf Resort and the private Shadow Hawk Golf Club as Executive Chef.
Mark is also a freelance consultant specializing in food and beverage management programs from purchasing and labor cost controls to staff training and retention to front of the house service standards.
While in Colorado Mark was an active member of the ACF (American Culinary
Federation); was a guest chef at "Cook with the Chefs" in Edgewater,
Colorado; published in the "Great Ranch Cookbook" by Gwen Ashley
Walters and one of five coordinating chefs for the Nobel/Sysco Gourmet
Showcase at Beaver Run Resort in June of 1997. While in Houston he assisted
in the Chaine de Rotissuer Southern Regional Dinner held at the Adams
Mark Hotel.