Ford - Personal Chef - Chicago, IL, USA

Markus Ford

Chicago, IL, USA


Personal Chef


Private Chef and Event Planner Markus Ford is known for his uncanny ability to appeal to the senses through the fusion of taste and style with his edible creations. Daring to pair unique combinations of traditional favorites with today’s culinary sophistication, Markus has presented his fare to former President Bill Clinton, the late Princess Diana and celebrities Bette Midler, Candice Bergen and Michael Jordan.

Work History

Food & Nutrition Managing Supervisor

RUSH University Medical Center

August 2010 - October 2011

Responsible for the day-to-day operations for Room 500, a private dining facility for doctors and the medical center's executive staff. Managed FOH & BOH, service staff, menu development & production, purchasing and training.

Culinary Production Managing Supervisor
Assisted in management of food production for a 600-patient medical center. Duties included assisting in tray line management, overseeing food preparation and presentation, directing staff of 65+ daily, menu consultation, execution of meals for VIP and celebrity guests, recording time and attendance as well as overseeing disciplinary actions.

Executive Chef - Owner

Élever Chicago

From April 2006

Managing Chef and owner of a high end catering and full service events company. Produced successful semi-annual "Pop Up" restaurant events. Personal Chef for private residences including doctors, lawyers and some of Chicago's elite. Hired and managed on-site temp staff of 5-25 for events from 50-1200 guests. World travels to over 15 countries to study international chefs and cooking techniques.

Kitchen Manager and Sous Chef

Landry Inc

December 2006 - August 2010

Managed the day-to-day kitchen operations for a $9.5 million, 600-seat, high volume restaurant, including managing 35 team members. Responsible for drafting weekly work schedules and staffing based on sales forecast, initiated training for new menu items to ensure compliance with corporate specs. Created new recipe items to stay within the annual budgeted food cost of 20.5%. Acted as Safety Manager.

Sales & Marketing Associate

SYSCO Foodservice

April 2006 - October 2006

Learned all of the sales techniques of the nations #1 foodservice provider. Experienced firsthand all tactics of new business development as well as product knowledge of over 20,000 items

Private Dining Manager

McCormick & Schmick's

February 2002 - April 2006

Served as department head for the restaurant's private events. Lead team to generate a 300% sales increase from 2002 to 2004. Developed new menus and secured new local and out-of-state business opportunities. Liaison to the public relations team and managed in-house and external special events catered by the restaurant.

Restaurant computer systems
Menu Link, Ros-Net, CBORD, Aloha, Squirrel, Micros, POSi-touch, intermediate proficiency.

Qualifications & Certifications

Hotel and Restaurant Management

Cooking and Hospitality Institute of Chicago

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