Mark Serice

Mark Serice is the Vice President of Global Culinary for Griffith Foods. In his role at Griffith Foods, Mark seeks to elevate culinary for the entire organization, while complementing the business development activities of the company’s regional and local chefs. A native of New Orleans, Mark was heavily influenced by Cajun and creole cuisine, as well as his family’s shared passion for cooking. He has spent 35 years working in the food industry, with roles as Chef de Cuisine and Corporate Executive Chef for Brennan’s Restaurant in New Orleans. He is a Grand Rotisseure for Chaine de Rotisseurs, a member of the American Chefs Association, and a pending member for both the Research Chef Association and the World Academy of Chefs Societies.