Chef’s Corner with Mark M. DeNittis

Mark is a true culinary legend, renowned for his deep expertise in butchery and the meat industry. As a seasoned educator and consultant, he’s been transforming the food service world, one perfectly cut piece of meat at a time. From founding the Rocky Mountain Institute of Meat to shaping future chefs at Johnson & Wales University, Mark has left an indelible mark on industry practices and aspiring culinary talents.

But that’s not all! Mark’s influence extends beyond education and consultancy. From 2015 to 2017, he served on the Culinary Advisory Council for the Beef Innovations Group (now “Beef. It’s What’s For Dinner”). During his tenure, Mark delivered a groundbreaking “State of the Union” address at the Certified Angus Beef (CAB) headquarters, offering a comprehensive view of the beef industry—from the ground level to a 30,000-foot perspective.

A long time “Lambasador” Mark’s recognized for his work as an educational consultant for the American Lamb Board’s “curriculamb” beginning in 2005. And has since produced a multitude of associated articles, videos, demonstrations, and recipes for professionals, culinary students and general public consumers.