Chef Mark Polega
Chef Instructor
Chef Mark Polega joined Baker College’s Culinary Institute of Michigan as an adjunct chef instructor in 2011. Chef Mark has over 10 years of professional kitchen experience. Mark received his Associates Degree in Culinary Arts from Baker College of Muskegon. After receiving his degree, Mark went on to gain a great deal of experience in extreme high-capacity food service as well as valuable experience in banquets and catering. Chef Polega especially enjoys the challenge of working with local and seasonal ingredients grown and produced in the great state of Michigan. Mark looks forward to sharing his experiences and culinary knowledge with the students of the CIM. Mark’s professional experience includes:
- Grill Supervisor, Zehnders, Frankenmuth, Michigan
- First Cook, Zehnders, Frankenmuth, Michigan (Consistently rated in the top 5 Independent Restaurants in the Nation based on Covers Served Annually.)
- Line and Pantry Cook, The Pasta House, Kinde, Michigan
Chef Mark’s industry affiliations and certifications include:
- Active Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
- Federation of Dining Room Professionals (FDRP) Certified
- ServSafe Certified
- Training for Intervention Procedures (TIPS) Certified
When Chef Mark is not in the kitchen cooking or instructing, he enjoys reading culinary publications and books, watching sporting events, spending time outdoors, and occasionally indulging in Michigan’s quickly expanding upscale dining scene.
