Vice President of Culinary, Mark Delos, has been an invaluable team member of Mazzone Hospitality for 33 years. Starting as Event Manager at Glen Sanders Mansion, Mark was well-known for his dedication to customer service and creative flair. Mark later became Executive Vice President of Operations at the historic Hall of Springs. Here, he oversaw special events, the seasonal restaurant, and the Saratoga Performing Arts Center concessions.
Today, Mark oversees all culinary operations for Mazzone's catering division. In this role, he leads our team of chefs, designs diverse menus, and creates unforgettable dining experiences for the region's most talked-about events. Mark has a Hotel Management degree from Schenectady County Community College, a Culinary Arts degree from the Culinary Institute of America, and serves on the Culinary Board at SCCC.
With a passion for globally influenced flavors and creative plate presentation, Mark is an inspiring leader that raises his team's talents and provides the WOW factor to every dish.
