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Mark Freischmidt, a native to Wisconsin, entered the industry at an early age of 15 for a family-run catering company and restaurant. After three years of working with his passion for pastry, Mark attended the Culinary Institute of America’s Baking and Pastry program then worked various positions from Milwaukee, Phoenix and Chicago at the Ritz-Carlton working under En Ming Hsu.
At the age of 22, Mark became pastry chef of a small company in St. Louis. Since then Mark has been pastry chef of Harrah’s Casino, JW Marriott Camelback Inn and Four Seasons Resort in Costa Rica. Before joining Halekulani as their pastry chef, Mark was the assistant pastry chef at the flagship of Ritz-Carlton in Naples Florida. His passion for creativity and pursuit excellence drives Mark in the evolution of pastry and breads.