Texas Tech University

Mark R. Schneider

Mark R. Schneider, CEC, CCE, AAC, WMCS is a graduated from the Greater Cincinnati School of Culinary Arts in 1993, earned an Associate Degree, with Board of Regents Honors, from Texas State Technical College Waco in 2001, and finished a Bachelor of Science in Business Degree from Tarleton State University in 2009.  

He has held positions from Executive Chef at Baylor University to State Division Director of Culinary Arts and Computer Technologies at Texas State Technical College.  Chef has also held and holds leadership roles for the Texas Chefs Association and Epicurean World Master Chefs U.S.A. 

Some of his highlights in his career include 2008 Texas Chef of the Year, 2016 American Culinary Federation Central Region Chef Educator of the Year, Chef at the James Beard House, and induction into both the American Academy of Chefs and World Master Chef Society.

Chef Schneider enjoys culinary competition and has been awarded 4 ACF Gold Medals, 4 ACF Silver medals, and 3 ACF Bronze Medals for his competitive work in both hot foods and cold salon.  He hopes to move on to international competition in 2022 Singapore and 2024 for the Culinary Olympics. 

Office of the Provost