Mark Patten. Mark Patten.

Mark Patten, Atlantis The Palm, Dubai

About Mark
One of the most respected food architects in the region, Mark Patten has embossed his name on the Middle East Hospitality culinary book. Mark is the VP of Culinary at Atlantis The Palm Dubai and oversees the day to day running of 19 restaurants. A cut above many of his peers, Mark possesses 30 years of experience in the F&B industry, with junior positions to executive position. A decorated Chef with many local and international awards, Chef Mark is intimidatingly successful and serves as an inspiration for many junior chefs. Chef Mark Patten was a pre-opening member of the Atlantis team since 2007 and has been the VP of Culinary, bringing Atlantis to the highest culinary peaks in the last 4 years since its grand opening! Chef Mark worked through the setup and implementation of all restaurants and Food & Beverage operations throughout the Atlantis property with a team of 465 Chefs, producing on average 15,000 meals a day. From setting all product lines, menus and suppliers for the operation staff recruitment, to training and developing the culinary operation at Atlantis, Chef Mark Patten is one of the main arteries to drive quality and give every guest and team member the greatest experience they will ever have- the Atlantis Experience.

Above and beyond the call of duty
Mark has presided over the most innovative and successful period for Food and Beverage at Atlantis. He has seen the successful birth of TBJ, a fast food restaurant, serving arguably the town’s best and most famous burgers and giving competition to some of the most established names. Chef Mark believes in this mantra and lives by it: “Do More than you have to do, more than your share, and do it as well as you can.” Dubai has an issue with staff retention in general and after the opening and first year of the operation we could see also we had issues in retaining the very best of our team members. Chef Mark took it upon himself to work on three initiatives to retain our very best. This has been an ongoing project since 2012 and every year, we can see more and more improved results because of the following initiatives: - Effective and regular focus groups with everyone within the culinary operation we peeled away the onion skin to find the issues and fix them. As new issues arise, we are already aware of them and are working on improving team member’s quality of life and work. As a result of his commitment to his team, the turnover percentage in the Culinary Department of the F&B division went from 2010- 37% 2011- 18% YTD- 2012- 11%! We have seen Culinary reduce their turnover year by year of close to 40% in an operation with the second highest amount of staff and now with one of the lowest turn over ratios in the resort. Marks’ philosophy is that he is a Leader first and a Chef second. Mark realizes the importance of the Tourism Sector in the Middle East. He wants to ensure that he contributes to the Middle East as a leader in the F&B industry and to ascertain that the quality of the Food and Beverage is at the highest level in terms on concept and delivering quality. He never considers himself just working for Food and Beverage. Chef Mark has definitely carved his name in the Atlantis the Palm Dubai culinary walls as well as throughout the region, and internationally, providing some of the sumptuous culinary journeys for his guests as well as being innovative and creative and firmly establishing Atlantis as a leader in the region!

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Testimonials for Mark
“ Hi Mark, I just wanted to say a big THANK YOU! For taking the time and show us around during the CFF Board visit. It is absolutely mind blowing what you guys have done .I am excited to bring my family one day. All my best wishes for your endeavors.” Dennis Malamtinas, CEO of Burger King.

“ With much pleasure, I am writing a testimonial in support of Mark Patten for the Executive chef of the Year. I have the privilege of working with Mark for the last 4 years as his Executive chef. Mark leads a team of about 450 chefs and oversees all culinary aspects of Kerzner ltd at the capacity of Vice President Culinary. Over these years Mark has been an inspiration not only to me but to many chefs who have worked under his leadership. He is able to guide, lead and bring out the best in everyone with his exceptional leadership skills while sharing his expertise and talent with all of us. The job requires one to work under intense pressure to meet company goals and guest satisfaction as well as maintain a stable culinary department and Mark has successfully achieved that. This award will encourage and motivate him to achieve higher goals and besides that I truly believe he deserves recognition.” Sascha Triemer, executive chef at Atlantis the Palm.

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