February 20-24, 2019 Miami Beach
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Flemming Mark e1548877780424 400x400 - Flemmig, Mark

Mark Flemmig

With a resume spanning more than 20 years, Chef Mark Flemmig has gained and
implemented his vast experience in almost every aspect of restaurant operation and
hospitality management. Flemmig’s knowledge and fluency of culinary management in
hotels, casinos and restaurants throughout the United States has now led him to The Forge,
an award-winning steakhouse and wine bar in South Florida, where he oversees the kitchen
as executive chef.
Originally from Westchester, New York, Chef Flemmig earned his culinary arts degree in
1993 from the premier cooking school in... READ MORE

With a resume spanning more than 20 years, Chef Mark Flemmig has gained and
implemented his vast experience in almost every aspect of restaurant operation and
hospitality management. Flemmig’s knowledge and fluency of culinary management in
hotels, casinos and restaurants throughout the United States has now led him to The Forge,
an award-winning steakhouse and wine bar in South Florida, where he oversees the kitchen
as executive chef.
Originally from Westchester, New York, Chef Flemmig earned his culinary arts degree in
1993 from the premier cooking school in the country, the Culinary Institute of America. This
set the stage for his career in some of America’s best establishments — from fast-casual to fine
dining.
He spent the first part of his career in Las Vegas, cooking in some of the area’s hottest
restaurants. He worked for two years under Chef Sam Demarco at Sam’s American, located in
AAA Five-Diamond hotel Bellagio Resort & Casino, where he managed 65 chefs. In 2000, he
moved to Treasure Island, where he served as executive room chef at the 156-seat fine-dining
Buccaneer Bay Restaurant, where he increased revenue by $1 million over just one year, and
developed the restaurant’s robust server-driven wine sales program.
From Treasure Island, Flemmig then spent the next two years at RIO All-Suite Hotel &
Casino, overseeing The Famous Voodoo Lounge ($5.5 million total annual revenue), the 365-
seat restaurant on the top floor of the hotel, and Fiore Steak House ($4 million total annual
revenue), where he was responsible for menu development and staff training.
In 2003, Flemmig began working as executive room chef at Les Artiste Steakhouse ($6.8
million total annual revenue) located at Paris Las Vegas. While there, he served more than
500 guests per night and redeveloped a cost-effective menu, an elusive task for a steakhouse.
From August of 2007 to May of 2012, Flemmig served as executive banquet chef at the AAA
Four-Diamond Westminster Hotel in Livingston, New Jersey, putting his skills at highvolume
kitchen operations to good use. He utilized scratch-cooking methods into the $3
million operation, serving premiere dishes for events of up to 800 people.
The glitz of casinos and pull of volume kitchens led chef Flemmig to the Empire Casino in
Yonkers, New York, where he worked as Chef de Cuisine from 2012 to 2013. While there, he
was responsible for overseeing culinary operations at six outlets, and supervised more than 76
employees, including two executive sous chefs and three sous chefs.
Flemmig took a two-year interlude from large-volume kitchens to stretch his entrepreneurial
muscles opening a food truck, the Bounty Food Truck, based in Wilton, Connecticut. During
this time, he worked the truck like a farm-to-table mobile kitchen, specializing in organic,
grass-fed burgers and duck-fat French fries, as well as promoting the truck for use at events.
In 2015, Flemmig made the move to Florida, where he worked as chef de cuisine at Vida and
for the hotel’s in-room dining program at the prestigious Fontainebleau Miami Beach until
January 2018. He was responsible for overseeing the $11 million total annual revenue
operation, including 45 staff members and 4 senior management positions. He then moved
for eight months to the EPIC Miami, a Kimpton Hotel group property, where he served as
executive banquet chef.
In his current role as executive chef at The Forge Restaurant & Wine Bar, Flemmig oversees
the kitchen at one of South Florida’s most iconic spaces, bringing his fine-dining farm-totable
philosophy to entrepreneur-philanthropist Shareef Malnik’s scratch kitchen.

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