We had the good fortune of connecting with Mark McDaniel and we’ve shared our conversation below.

Hi Mark, is there something you can share with us that those outside of the industry might not be aware of?
I think most people outside of the catering and hospitality industry don’t understand all the steps it takes from client inquiry to execution. We are continuing to improve our processes and make it easy for our clients to transact business with us. Most of our clients have a large learning curve in the logistics involved in executing an event. From menu design -not only current food trends, but any other considerations, such as: the audience, from the area or out of town, the time of year, for example, many don’t eat meat on Fridays during Lent, to how “portable” is the food… can the guest walk with the food product easily? “We’re having our event outside” Great! What is your plan if it rains? If it’s too hot? Is there a trash dumpster close by that makes the air unpleasant depending on the breeze? Is it supposed to be a windy day on the event day?

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
We’re an off premise caterer, delivering an experience of service that most have not previously experienced. We feature a personal chef service, private receptions, private individual and group cooking classes, as well as corporate catering. It’s been a journey for sure to arrive here- all well worth it! One of the biggest lessons I have learned (especially over the last 1+ year with Covid) has been my ability to “ramp up” and “ramp down.” If you will, the ability to “turn on a dime” has been paramount to our success.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If I’m your tour guide, there are so many places to start! But rather than sites and places, I would first want to show you the PEOPLE. The people behind the scenes, the people who get up and do “whatever it takes,” the faces, smiles, wrinkles, and experience in so many faces. As my commercial kitchen is located in the Trinity Groves area, I would start with a trip to Bishop Arts and Oak Cliff. So much diversity and one of my favorite parts of the city. We couldn’t leave out the downtown area of Klyde Warren Park, and would want to also include Addison (that northern suburban food mecca) with a plethora of restaurants to choose from.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My shoutout is dedicated to Eduardo Flores. Everyone should have an “Eduardo” in their lives. He has been an advisor, confidant, and a great listener!

Instagram: @cateringbychefmark

Linkedin: Mark McDaniel

Facebook: https://www.facebook.com/CateringbyChefMark

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