Dine at Parkhurst is a blog dedicated to bringing you current news and trends about local, seasonal and sustainable foods. Our group of regular contributors include many of our Executive Chefs and General Managers. These individuals are not only extremely passionate about great tasting food, but they are out in the community, touring local farms, and traveling the globe to gain a better understanding of where our food comes from. We hope you enjoy the expertise we have to share with you!
Jamie began his career with Eat’n Park Hospitality Group in November of 2000 as the manager of purchasing for ENPHG’s on-site brands division. The growth of this division emphasized the need to develop and maintain innovative programs that would separate Eat’n Park Hospitality Group from their competitors. With this in mind, Jamie developed a local purchasing program called FarmSource. This program ensures that 20% of all site’s food supply is purchased in and around their communities. The FarmSource program is recognized in the contract food business as being one of the best executed local purchasing programs.
As the Director of Sourcing and Sustainability for Eat’n Park Hospitality Group, Jamie is responsible for educating senior management and business clients on the “real cost” of greening a facility; biodegradable products, organic waste recycling, carbon neutral and reduction of waste.
Jamie has been involved in numerous organizations and projects over the course of the past few years. In June 2007, Jamie was one of 26 individuals that were selected to attend an Organic Waste Recycling tour in Austria and Germany. This group is now actively involved in developing an organic waste recycling program for the state of Pennsylvania. Today, Jamie serves as the Vice Chair of the Pennsylvania Association for Sustainable Agricultural (PASA), Steering Committee for Slow Food Pittsburgh and the Advisory Board for Sustainable Pittsburgh. In 2009, Jamie received his organic crop inspector certification through the International Organic Inspector Association.
Over the course of the past several years, Jamie has played an active role in securing local food all divisions of Eat’n Park Hospitality Group. They now purchase over $23 million in local food throughout the communities in which they serve.
Executive Chef Mark Hubbard was raised on a 165 acre farm in Lewisberry, Pennsylvania. He has received Culinary Awards from the Pennsylvania Chamber Voted Best Healthy Dining in Central Pa. His hobbies include quality family time, along with golfing, fishing and hunting with his son.
Mark has worked in the culinary field since 1983, and has been employed with Parkhurst Dining since June 2009. He was initially employed by Parkhurst Dining as a Sous Chef at the Rite Aid Corporation account and later was promoted to the Executive Chef position at Highmark – Senate Plaza, in August of 2010.
Prior to Parkhurst, Mark‘s work highlights include working with Master Chef George Apodiakos (Pennsylvania Governor Tom Ridge’s Personal Chef) and was a proprietor of a restaurant for 7 years, where he specialized in healthy dining.
Mark’s passion for food is fueled by the ever-changing culinary trends and the challenges and achievements of keeping up to date with these trends.
Tim is a 2001 graduate of the Culinary Institute of America (CIA). During his time at the CIA, he completed an externship at Oakmont Country Club. Upon graduation, Tim went to work at the prestigious Duquesne Club, working his way up the ranks to Sous Chef. Following his four years at the club, he took his first position with Parkhurst as a Sous Chef at St. Vincent College. In 2007, he was promoted to Executive Chef at Highmark, where he transformed the foodservice operations to focus on Healthy Dining. In 2012, Tim was promoted to General Manager at Highmark, a position he held for a year and a half. In the summer of 2013, Tim took the post of Executive Chef at Parkhurst’s largest account, Duquesne University.
Tim was named 2012 Chef of the Year for the American Culinary Federation’s (ACF) Laurel Highland’s Chapter. He has competed in four ACF Hot Foods Competitions, earning one gold, two silver, and one bronze medals. He also serves on his ACF chapter’s Board of Directors and is recognized as a Certified Executive Chef and Approved Certification Examiner for the ACF.
Tim is a member of Parkhurst’s Culinary Advisory Board and Local Advisory Board, PASA (Pennsylvania Association of Sustainable Agriculture), Slow Foods Pittsburgh, the ACF, and serves on the Apprenticeship Committee for Westmoreland County Community College. Tim also partners with Greater Latrobe School District as part of the Chefs Move to Schools Program.
Tim was born, raised and still resides in Greensburg, PA with his wife, Erin and two sons, Owen & Evan.
General Manager of Resident Dining at Bucknell University
John has been in the Higher Education Dining Service field for more than 35 years. He has worked at more the 18 College & University Dining Accounts and opened more than a dozen! Since joining Parkhurst 14 years ago, he has helped open John Carroll University, MICA, Capital University and Bucknell University.
John is extremely passionate about his career in college dining service. Besides helping to organize and direct team members, his involvement with the students at Bucknell is very important to him. At Bucknell, John serves as the advisor to two philanthropic student organizations: Habitat for Humanity and Cooking for Care. Additionally, he works with a group of students called the Dining Sustainability Ambassadors. Recently, they helped to initiate a composting program that diverted 13 tons of post-consumer waste from a local landfill in its first year.
John and his wife Patricia live with 2 of their 3 sons (another one is attending York College), 5 dogs, 9 cats and 4 turtles in Beaver Springs, Pa. John loves sushi, rare beef and local vegetables, and is passionate about sustainability, nutrition and student dining programs.