Chef Mark Williams began his career in food service over seventeen years ago at a modest bar and grill in his home town of Lapeer Michigan. There he built a solid foundation in food service, gaining experience in both front and back of house management. After relocating to Grand Rapids to pursue a degree in photography at GVSU, Chef Mark refined his culinary skills in a variety of West Michigan restaurants including Kahunaville and The Main Street Pub. Post graduation, Chef Mark utilized his artistic talents for businesses such as Tigg’s Catering and Ninth Bridge Market creating innovative ingredient driven cuisine. While serving as Executive Chef and Beverage Manager of the Grand Rapids Art Museum Mark was featured twice in the Grand Rapids Press and produced cooking segments for both WZZM 13 and the GRAM Friday night lecture series. Chef Mark’s fresh approach, real world experience, and application of culinary knowledge make him a great fit for the role of Executive Chef at Applause Catering + Events. His commitment to excellence and detail oriented drive are the basis of his goal to continually exceed guest expectations. Chef Mark is a member of the International Caterers Association.