Empowering Culinary Leaders with Proven Tools,

Insightful Books & Targeted Consulting

With over three decades of global hospitality experience, Mark J French offers a powerful suite of solutions designed to elevate food & beverage operations. Whether you’re seeking ready-to-use professional resources, industry-leading publications, or high-impact consulting programmes, this platform provides the expertise, structure, and support to drive real results across your business.

CHEF’S TOOLKIT

A subscription-based archive of extensive records and archives, developed over 30 years of global hospitality experience.

This is an ever-growing resource, adapting to support all aspects of operations for today’s leaders.

Key Resources

    • Profitability & Revenue Enhancement
    • Training & Development
    • Recipes & Menus
    • Photo Galleries
    • Forms & Spreadsheets
    • Management Development
    • Templates
    • Self-Audits and Reviews
    • Health & Safety
    • Seasonal & Promotional Items
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BOOKS BY MJF

Books crafted for today’s chefs, F&B managers, and industry leaders, supporting them to thrive in their roles.

Toolkits and documents presented are available for access with subscriptions.

Featured Titles

  • The Business of Being a Chef
  • AI for Food & Beverage Professionals
  • Fundamentals of Cookery
  • A Chef’s Guide to Effective Training
PREVIEW & PURCHASE

CONSULTING SERVICES

 

Customised programmes to immediately impact priority areas of your operation. 

 

Examples of Solutions

    • 1 Day Operational Tune Up
    • 1 Week Operational Review
    • 2 Week In-Depth F&B Operational Workshop
    • Concept & Menu Development
    • Re-Branding and Positioning
    • Applying AI in Food & Beverage
    • Motivational Speaking
    • Training
    • Recipe & SOP Development

 

 

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ABOUT ME

MJF Pictorial CV

Mark French is a Professional Chef with over 30 years in the hospitality industry.

He has worked in all aspects of hotels and restaurants, with both international chains and independently owned operations.

His extensive international experience includes some of the world’s most exclusive properties such as The Dorchester, London, The Waldorf=Astoria, New York, and RockResorts in the Caribbean.

He is a Master Craftsman, UK Craft Guild, was a member of the UK World Master Chefs team and received Marriott’s first “Worldwide Chef of the Year” award.

Having competed, coached, and judged in numerous international competitions, he has mentored culinary teams worldwide.

His call to action is to bring more integrity into products, and techniques on wholesome menus.