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DINING:
Meet the Chef ~ Executive Chef Mark Stankey
 To many
chefs, serving an 8-course wine dinner to a gourmet group
like Chain des Rotisseurs for your first week on a new job
could be daunting - a real Baptism by Fire. But to Mark
Stankey, newly named Executive Chef at the Marquette Hotel,
it was just another day on the job. It didn't hurt that Chef
Stankey has almost 20 years of experience under his belt.
Hosting the Chaine Wine Dinner, dubbed "Romancing the
Stones" at the WINDOWS of Minnesota (also operated by the
Marquette Hotel) on the 50th floor of the IDS Center went on
without a hitch.
According to Stankey's boss and Chaine member Gerard Viardin,
GM at the Marquette, "We knew Chef Mark would be more than
qualified for this new post. He's certainly earned the title
and is a great team leader with our kitchen staff."
Stankey has worked with some of the best and gained great
training along the way. He began his professional career
with Chef/Consultant Tobie Nidetz who headed up the Rupert's
American Cafe in the early 1980's. He also gained great
experience as a sous chef around town from Tant Pour Tant
with French Chef Daniel Hubert, to assistant chef positions
with the Wayzata Country Club and the Woman's Club of
Minneapolis.
Ironically, he also worked at the Marquette with Chef Ernst
Konrad when he was Exec. Chef at the hotel in 1993 and '94,
and went on with him to Konrad's Bistro for 2 years from '95
thru '97. He was recruited to return to the Marquette in
1997 by the past Exec. Chef Robert Ulrich, who married and
moved on to Wash. D.C. this fall.
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