Chef Mark R. Schneider has a background and professional relationships in every level of the culinary and hospitality industry.  His philosophy is that our industry includes everyone from the hotdog vendor to the white house chef.  And, each and every individuals and culinary concepts have goals to take their needs and desires to the fullest potential and profit possible.  It is in this exact belief that he created Executive Culinary Consulting and insures it is accessible to each and every individual through professional and personal hands on partnership.  

Culinary mentorship is at the heart of Chef Schneider's professionalism and ECC is built on servitude.  These two concepts bring a unique business models of servitude consulting to every client.   Listening to and quantifying the clients needs matches Chef's professional mentorship career from Executive Chef, Culinary Instructor, Hospitaltiy Professor, and Industry Association Leadership.  

Chef has worked for the single “rock star” individual all the way up to thousands served for parents day weekend at Baylor University.   He also continues to professionally develop himself through competitions, continuing education hours, and association leadership roles.  No professional culinary establishment or concept is to big or to small for ECC.   We pride ourselves on delivering the same servitude consulting to every level of need.  

Let Executive Culinary Consulting show you why Chef Schneider created customized services to fit your culinary needs, maintain your standard, and exceed your expectations.  From Kitchen Design, Menu & Recipe Creation, Staff & Leadership Training, Secret Guest Services, Facility Inspections, and Processional ACF Certification Consulting & Coaching, Chef Schneider insures ECC services are always at a level of excellence to exceed your expectations.