Mark Blacker
Creative Director

+33 6 35 51 54 76
+44 7775 733450

89-91 av. Maréchal Juin,
06400 Cannes

Mark Blacker
Marketing Director

+33 6 35 51 54 76
+44 7775 733450

71-75, Shelton Street, 
Covent Garden, London, 

Mark Blacker
Pubs - Restaurants - Rooms

  • Trained Chef
  • Pâtissier
  • Chocolatier
  • Baker
  • Gelato Chef
  • Entrepreneur
  • Graphic Design
  • Web Designer
  • Social Media
  • e-commerce

Pub/Restaurant Proprietor
Head Chef
Sales Director
Marketing Director
Creative Director

Brown Sugar - Gastro Pub

Cannes – South of France

Blue Ball - Restaurant with Rooms

Triscombe – Taunton 

White Hart - Restaurant with Rooms

Nettlebed – Oxfordshire

Continental Bakehouse

Marlow – Buckinghamshire

Flowing Well - Restaurant

Sunningwell – Oxfordshire

Packhorse - Pub Restaurant

Triscombe – Taunton 

Heart in Hand - Stir-fry Wok

Bourne End – Buckinghamshire

Garibaldi Restaurant Pub

Sunningwell – Oxfordshire

Chef Proprietor – Brown Sugar – Gastro Pub – Cannes – France

  • Complete commercial kitchen re-build with state of the art equipment from Germany
  • New menu development to incorporate water-bath slow cooking processes
  • Major focus on a plant-based offering geared for the future and very on-trend
  • Very large function and event work during the famous congress periods
  • GP achieved over 65% on the food after VAT and great customer feedback 

Commercial Director – Blue Ball Inn – Restaurant with Rooms – Taunton

  • Full renovation of the 16th Century coaching Inn with sympathetic style and crafting
  • Menu development with the kitchen team to deliver a balanced, seasonal offer all year
  • Full marketing program to launch the restaurant along with the renovated cottages
  • Staff recruitment and training – kitchen focused with target GP of 70% achieved
  • Planning of all seasonal events menus along with special days monthly gourmet nigh

General Manager – Continental Bake House  & Brasserie – Marlow

  • Develop, brand and open the first new bakery/restaurant concept in the UK (Pop up)
  • Food offer was bakery based with a heavy breakfast, lunch and brunch
  • Staff training, menu development, branding and marketing responsibility
  • Food production management and concept devolpement – GP focused

Executive Head Chef – Home Counties Pub Company – Abingdon

  • Menu planning & development through to implementation and production for all 5 sites
  • Responsible for a total brigade of 40 throughout the restaurants and bistros
  • Responsible for all food staff training and development. Overall kitchen management & Hygiene
  • Introduction and launch of different concepts, Fine Dining, Bistro and Trendy Stir-fry Wok
  • Establishments included: Flowing well, Packhorse, Hart in Hand & Garibaldi
  • Food Gross profit achieved over the area was %66 overall and improvement of 8% in 1 year

Chef Proprietor – Garibaldi Restaurant – Burnham

  • Converted a rundown drinker’s pub into a trendy busy food pub with a 35 cover restaurant
  • Development of entire concept, menu’s advertisements, press releases, and marketing collateral
  • Increased turnover from next to nothing to £300k in two years with a 50/50 split on food & drink
  • Had a staff of 7 in total, 2 in the kitchen & 5 in the restaurant and bar.
  • Provided all staff training personally, focussing on customer satisfaction at all times
  • Whilst t looking for a second pub the offer of a sale was made along with a position of Exec Chef