Executive Chef - Mark Yates
Mark is our Executive Chef. A love of good, honest food has led him to the kitchens of Scott Dunn chalets and villas across France, Spain and Portugal combining his passion for cooking with the mountains and the Med.
Before embarking on his first season with Scott Dunn, Mark begun a career in hospitality working at a hotel in the UK, trying his hand at everything from housekeeping to kitchen work, and it was there that he discovered his passion for food. From that moment on, he has not only completed winter and summer seasons for Scott Dunn but also worked at Rosette level restaurants, a confectionery shop in Whistler, an Italian restaurant in Vancouver and most recently, was responsible for opening a Mexican street food inspired restaurant in the South of England.
Over the course of four years with Scott Dunn, Mark has spent time cooking in chalets across France, Spain & Portugal, including spending the winter season of 2016-2017 as the flagship chef of Chalet Husky and as the Mallorca resort chef the following summer. The availability of local and seasonal produce alongside the challenge of trying new dishes with produce not usually found in the UK is what Mark loves about the diversity between winter and summer seasons.
As Executive Chef, Mark oversees the training and development of all Scott Dunn chefs. As a chef himself, the only menu he sees as “standard” is the breakfast menu; all the others are the villa or chalet chef’s own creations. Being resort based, Mark can travel between all the resorts regularly, overseeing menu choices and the quality of the food served whilst shadowing chefs through their daily routine. One of the things he really loves about the job is investing in individuals and seeing what they become in the kitchen.