Mark Dugrenier Executive Chef

Starting out in the food and hospitality industry at the age of 17, Mark has gained experience and knowledge of the restaurant and catering businesses from myriad sources. Mark was the Banquet Chef at the Delta King located in Downtown Sacramento. In the desire to continue his culinary career, he chose to move into the Hotel business and was highly decorated and moved into the Executive Chef position at both the Ramada Inn and Beverly Garland hotels. Working positions from a dishwasher to his current status of Executive Chef for Prefer-A-Chef Catering and Event Planning, Inc. and Cheffery’s An American Bistro, Mark applies his knowledge of the trade and continuously exceeds presentation standards and marks. He is highly decorated and has won numerous awards for his skills for cooking, overall presentation, and menu design for both his restaurant and catering business.

Mark is a renowned Chef, so it was not hard for Mark to attain a clientele for business as his experience and technique shined on its own.

As the Executive Chef, Mark continuously finds ways of improving our menu and customer satisfaction with our products. Striving for perfection is not only a characteristic of Mark, but also a standard he sets for the employees of Prefer-A-Chef Catering and Event Planning, Inc.

Jeffery A. Gordy Director of Events

Cooking has always been one of Jeffery’s passions in life. It is this passion that took him to the Leader Wolff Culinary Academy and graduated with degrees in Hospitality Management and Culinary Arts. Jeffery had such an aptitude for the culinary arts that he was the only student in history to have had an internship and externship with Mark Norman and ran National University’s 2 restaurants and their catering program for 2 years.

After he left Leader Wolff Culinary Academy, Jeffery met Mark Dugrenier while working at the Delta King located in Downtown Sacramento. There they forged a very strong business relationship where they continued their experience in the food and hospitality industry together at the Ramada and Beverly Garden Hotels. At these locations, while Mark was cooking in the kitchen, Jeffery was the Executive Director of Catering and Sales, where he applied the managerial skills attained at Leader Wolff to attain and retain clientele and manage these aspects of business for the hotels.