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Mark Freischmidt, a native of Wisconsin, entered the industry at an early age of fifteen 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. He went on to work for various positions in Milwaukee, Phoenix, and Chicago at the Ritz-Carlton under En Ming Hsu's tutelage.
At the age of twenty-two, Mark became pastry chef of a small company in St. Louis, MO. Since then Mark has been the pastry chef of Harrah’s Casino, JW Marriott Camelback Inn, and the Four Seasons Resort in Costa Rica. Before joining one of Oahu’s top luxury hotels, the 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 of excellence is what drives Mark in the evolution of his pastries and breads.
Fri. Oct 14 Registration at 10:00am / Shotgun at 12:00pm
Sat. Oct 15 7:30am-12pm
Sat. Oct 15 6pm-9pm (VIP & FHB/MC Preferred 5pm-9pm)
Sat. Oct 15 11am-1pm