Executive Chef Mark Breault
Chef Mark Breault began his culinary training at the Culinary Institute of America in Hyde Park, New York, graduating in 1985, and shortly after moving to New Jersey to work for Hyatt Hotels. In 1988, Chef Breault joined Hilton Hotels and was part of the team that achieved the first AAA Five Diamond Award in the history of the company at the Hilton at Short Hills, New Jersey. His career eventually led him to the renowned Tamarron Hilton Resort at Durango, Colorado where he oversaw all three resort restaurants as executive chef. After working in Colorado, New York, and Boston, Breault returned to New Jersey in 2001 to start his own catering company. His company, Gian Marc, specialized in upscale off premise catering and Breault served as both co-owner and executive chef. Breault remained in New Jersey until 2005 when he made the move to Atlanta and has truly found his culinary home. Breault has extensive experience working as an executive chef in hotel dining. From 2005 to 2014, he served as executive sous chef and then executive chef with the Hilton Atlanta and Hilton Atlanta Airport hotels. Most recently, Breault was executive chef at the Hyatt Atlanta Midtown from August 2014 until making the move to The Georgian Terrace. Chef Breault brings his expert skill and creative mind to The Georgian Terrace and is ushering in a new era of cuisine. In his spare time, Chef Breault enjoys spending time with his wife, Donna and their two cocker spaniels. Breault is quite the fix-it-yourselfer and actively volunteers in support of our military with The Patriot Guard Riders of Georgia.