With more than 30 years of experience at some of the nation’s finest four-diamond hotels and resorts, Executive Chef Mark Ching is renowned for his artistic approach, a style built on infusing traditional flavors with ingredients from around the globe. “I love to layer spicy and sweet flavors with varying textures and colors. Vivid, fresh colors to attract the eye, teasing the palate for what’s to come.”
Throughout his extensive career, Ching has transformed the kitchens of countless restaurants, including Hyatt Hotels and Resorts in San Francisco, Phoenix, Atlanta and New Mexico. While serving as Executive Chef for Hyatt in Phoenix, he developed a penchant for utilizing Southwestern flavors as a basis of inspiration, a passion he still holds today. His impressive pedigree also includes celebrity stints, serving as a personal chef for Dennis Hopper and Conference Services Chef at Robert Redford’s Sundance Resort inUtah. Most recently, he served as the Executive Chef for Loews Lake Vas Vegas Resort in Henderson, Nev.
Today, Ching adds a more simplistic approach to Loews Coronado Bay Resort’s award-winning culinary operation. Staying true to the basic premise that food should comfort and satisfy you, he believes a great Chef should “never over-think or over-contrive a dish. Use recognizable ingredients of the best quality and overwhelm with naturally intense flavors.”
As a child, Ching was destined for a career in food and beverage. After school, he worked the dinner service at his family’s restaurant inSan Francisco. His first foray outside of his family’s business was serving as a humble cook for the Hot Dog vendors at Candlestick Park in San Francisco, and then as a soda jerk in San Francisco’s famed Ghirardelli Square Chocolate Manufactory. When not experimenting in the kitchen, he can be found cruising the coast on his motorcycle or rooting for his favorite teams, the San Francisco Giants and the 49ers.