Mark Allen Boardman
Berlin, Germany
AOS Culinary Arts 1998
Chef Tournant, Kofler Kompanie
After graduation I worked at the Sagamore Resort as 1st Cook Supervisor in the Trillium Restaurant. After that I moved to Palm Springs, California where I worked as the Sous Chef in the fine dining restaurant. After California, I was Executive Chef for the Aramark Resort on Lake Powell, in Arizona.
After Arizona I moved to Dresden, Germany where I worked at the Radisson SAS Hotel as Sous Chef for four and a half years. Since then I have worked for Kofler Kompanie, first as Sous Chef for the World Cup in 2006 in Germany but mainly working in Berlin.
After the World Cup I joined the company as Sous Catering in Berlin. The company has five main kitchens throughout Germany - Hamburg, Berlin, Frankfurt am Main, Muenchen, Dusseldorf and Dresden. The company is focused on local ingredients and TOP catering, not the normal: send it, heat it in a chafing dish and that's it. Too much to explain but we have been awarded "best catering Germany" for the last five years. (For more information check out the website: www.koflerkompanie.com/en/
I was promoted to Chef Tournant in October 2009 and since then I have been traveling the world literally and putting out fires. For example at the Con Fed Cup in 2009 and the World Cup in 2010!
Remembering NECI: Being an advanced placement student at NECI helped me in two ways: it allowed me to better the skills as a cook that I already had and developed the skills that I would need. Great experience and I owe NECI a lot.