Mark Mittleman has hospitality in his blood. The youngest of four in a traditional Italian-American family, Chef Mittleman was schooled in the art of food preparation, handed down in the making of ancestral recipes by devout family matriarchs.
At 27 years old, Chef Mittleman opened Fauna, a family-owned, fine dining restaurant in Aquebogue, a small Hamptons-close community in eastern Long Island. After a successful four year run, he was lured west by the opportunity to work as the Chef at The Polo Lounge in The Beverly Hills Hotel in the midst of a major menu makeover.
In 2013, Chef Mark Mittleman first joined forces with a local entrepreneur, investor, and future business partner as a menu consult, and shortly thereafter, they joined forces to become partners in creating FNA Hospitality where Mittleman served as a partner and Chief Operating Officer for the group.
After launching the hospitality group, Mark created his consulting firm, Entangled Particles Inc. He has since connected small businesses to resources, training, and strategies to achieve structure and growth, working with the likes of Leo & Lily, Inn of the Seventh Ray, F&Bar, Tacos Tu Madre, Uncool Burgers, Made From Scratch Pizza, Taverna at Mar Vista and many more.
He didn't stop there. Mittleman opened Punta Cabras, a Mexican concept, in Santa Monica in early 2018, winning a coveted Michelin Bib Gourmand award in the process. After opening several other restaurant concepts in California, Chef Mark joined Daring Foods, a Plant Based Chicken startup where he now serves as Culinary Director.