Mark is the Sales and Marketing Director of Boulevard Events, a multi-award winning, family run event catering company founded by his parents in 1988 (when he was just 6 months old).
He comes from a family of food and catering entrepreneurs and spent most of his youth hanging around the kitchen in the family restaurant ‘Boulevard.’ After school he worked full-time as a Chef for Boulevard Catering before attending The University of Essex, where he studied Sports Science.
Mark has worked in hospitality since he was a young teenager and as an event professional for the best part of a decade. Meanwhile he has helped his parents and siblings build a successful catering business, giving him a broad understanding of the many challenges we face in this industry.
There is no bigger challenge today, globally, than tackling the sustainability crisis and ensuring our planet is fit to survive for generations to come. Mark and his colleagues at Boulevard are recognised champions for sustainable catering and have adapted the business significantly in recent years to; minimise single use plastic, improve recycling efficiency and ultimately reduce waste across the board. Boulevard are continuously developing their procedures and behaviours, whilst attempting to educate our industry around the challenges caterers face, so that we can collectively make events more sustainable.
