Mark Freeman is responsible for the dining program at Microsoft. This award-winning program features many advancements in the corporate dining industry and has been featured in numerous industry trade magazines. Many concepts have been developed under Marks tenure. Among them are the local brands program offering restaurants an opportunity to serve their meals in the cafes, The Commons a 3 building complex of 12 restaurants and 14 retail concepts offering the Microsoft employees a more productive workplace to work in, full service celebrity chef restaurants including James Beard chefs Maria Hines and John Howie, and most recently, Hydroponic growing systems used in the dining space to provide fresh greens to many locally prepared meals. Mark’s global responsibilities encompass the design, construction, and procurement activities around the world in locations like China, Ireland, UK, and Canadian operations.
Mark has received numerous industry awards, including the International Foodservice Manufacturers Association (IFMA) Operator of the Year Silver Plate in 2012, Doctorate of Foodservice from the National Association of Foodservice Equipment Manufacturers (NAFEM), Food Management Magazine’s best concept award three times (2010, 2014, and 2016). Mark was President of the Society for Hospitality and Foodservice Management (SHFM), an industry-leading association, in 2012 and was fortunate enough to represent SHFM as their 2016 Hennessey Traveler, a prestigious position with the United States Air Force. Most recently Mark received the 2016 Richard Ysmael distinguished service award from SHFM and was inducted into the Hall of Fame for Foodservice Equipment and Supply magazine. Mark has spoken at many industry events in the USA and globally at the World Expo in Milan Italy in 2014, and the College of Science and Gastronomy in Alba Italy in 2014, Freeman holds a degree in business from The Evergreen State College and attended Washington State University’s Hotel and Restaurant program. In his free time, he enjoys exploring his native Northwest and traveling throughout the U.S. and abroad, always on the lookout for the next great culinary adventure.