Mark R. Dougherty
Private Chef / Household Manager
My culinary career began in 1985 with the US Coast Guard. I was stationed at Menemsha, Martha's Vineyard, MA. Part of my duties were to cook for the crew and maintain the galley. My Coast Guard responsibilities were varied and complex, but being in the galley is what I enjoyed most and what led me to follow a career in cooking. After two years at Menemsha, I enrolled in the Coast Guard cooking school in Petaluma, CA. Upon completion of the program, I was assigned to a 210 ft. cutter in Panama City, FL, at the rank of Petty Officer 3rd Class. My duties included operating the galley which fed a crew of 82 persons, 3 meals a day.
After completing a tour of duty with the Coast Guard, I moved back home to Connecticut and began work as a line cook in a well-established Inn and restaurant. I remained there for over a year and gained experience in every position of the kitchen.
The next step in my career was culinary school. I enrolled at New England Culinary Institute in Montpelier, VT, and graduated with an Associate's Degree in Culinary Arts in 1991. My education at NECI included the opportunity to work at some of the finest restaurants in the country. My skills were honed by the experiences that were presented to me over this period.
Over the next few years, I furthered my education and gained culinary experience in several fine restaurants and corporate catering.
In 1998, I relocated to South Florida and I accepted a job in the private sector. Since then, I have worked for some fine families in South Florida and New England. Moving into private service has offered me invaluable culinary experience, as well as household management experience.
Presently, I reside in North Carolina and am seeking full-time employment. I am ServeSafe Certified. I would be willing to relocate for the right opportunity.
Please contact me by email for a résumé and references.
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