Tinios Pro Hospitality Group Appoints Mark Segal to Corporate Chef


Local restaurant owners John Tinios and Steve James are pleased to announce the appointment of Mark Segal as Corporate Chef of the newly established, Tinios Pro Hospitality Group. A Graduate from the prestigious Culinary Institute of America in Hyde Park and former Executive Chef of One Hundred Club, Portsmouth; Chef Segal’s experience and culinary achievements will bring a whole new element to the development, growth and future of Tinios Pro Hospitality Group.

As a child, Chef Segal’s family owned a live performance theatre, which sat 3200 people. This was accompanied by a 250 seat restaurant, as well as various concessions within the grounds. This exposure early on led to an interest in food service that in turn spawned a lifelong career.

Currently, Chef Segal is a member of Slow Food USA and the James Beard Foundation, a Board Member for Share Our Strength Seacoast, a co-leader for Chefs Collaborative Seacoast, and is on the National Advisory Board for Best Chefs in America. During Chef Segal’s over 20 years of Chef Experience, he has collaborated with such industry leaders as Lydia Shire, Susan Regis, Mark Peel, Nancy Silverton, Joachim Splichal, Octavio Baccerra, and Suzanne Goin amongst others. These chefs instilled in Segal a strong belief in the importance of quality and sustainability of products used.

Upon joining Tinios Pro Hospitality Group, Chef Segal is excited to share his experiences and vast knowledge of culinary innovation and sustainability to further the progression of their already successful and established hospitality team.

“Mark's passion and love of the culinary arts, and natural tendency to share his knowledge with other culinary professionals, aligns with our company’s main goal,” says Owner John Tinios, “bringing the best quality experience to our guests.”