Mark S. Kent, CEC, AAC

Title: Operations Manager; The Crystal Room Restaurant
Department: Business Technology
Office: Galucci Hall 155-B
Phone: 330.972.2349
Fax: 330.972.5525
Email: mk6@uakron.edu

Biography

Mini-Bio:

Mark Kent currently serves as the Chairman of the Board for the Akron-Canton Area Cooks and Chefs Association. In addition, he is serving as the national chair for Nominations and Elections committee for the National American Culinary Federation. He is the operations manager for The Crystal Room Restaurant. Prior to that, he served as the Executive Chef for University of Akron Dining Services. Previous positions include Corporate Chef for Concord Hotel Company, Executive Chef for the Houston Yacht Club, and several hotels located in Houston, Atlanta, Detroit, and Cleveland. 

Chef Kent has been involved in the National Association of College and University Food Service (NACUFS) Association and was awarded first runner-up in the Loyal E. Horton Dining Award competition in the Catering/Special Event category. In 1997, the Akron American Culinary Federation named him “Chef of The Year.” He received a “Presidents Medallion” from the National American Culinary Federation. In 2010 Mark received the prestigious “Cutting Edge,” award from the National American Culinary Federation. 

Research Accomplishments

Education:

• Bachelor of Science in Post Secondary Education, the University of Akron
• CEC; Certified Executive Chef
• Culinary Institute of America, A.O.S.
• AAC