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News for the Hospitality Executive

15 minutes With Mark Pawlowski Executive Chef of the
 Yorktowne Hotel in York, Pennsylvania

By Emileigh Clare, York Daily Record, Pa.McClatchy-Tribune Regional News

August  03, 2010 --Whether it comes to upscale dining or casual meals, Mark Pawlowski, executive chef of the Yorktowne Hotel, is ready to serve up and dish out. Pawlowski oversees and cooks for both the Commonwealth Room, York County's only AAA Four-Diamond restaurant, and the OffCenter Grill, at the Yorktowne Hotel, 48 E. Market St. in York. He was also named the Iron Chef of Pennsylvania by the PA Tourism & Lodging Association from 2007-2009 and plans to defend his title again this year.

Find out who his cooking idol is and where he finds the inspiration for his culinary creations.

Name: Mark Pawlowski
Age: 52

What is your position? Executive chef and director of food and beverage, service and kitchen staff at the Yorktowne Hotel

How did you learn to cook? When I was 14, I worked at a restaurant in Chicago making salads. The chef saw I was a good worker and I worked my way up. I went to culinary school in Grand Rapids, Michigan. I already knew how to do basic things like dice onions, so I was able to pick up more advanced techniques more easily.

<>How would you describe your cooking style? I try to use the freshest ingredients available, served simply and tastefully with pride and love. I like to get elevation of my plates. I like to get the 3-D effect. <>

What's your favorite food?
Probably Japanese.

What's your favorite thing to make? My wife loves my lemon-ginger chicken, served over citrus couscous.

<>What did you have for dinner yesterday?

Chicken fettuccine, tossed salad with fresh homegrown vegetables, zucchini, bell peppers and fresh herbs like thyme and basil from my wife's garden in the backyard.

<>What's your favorite seasoning? Lemon pepper.

If you could invite anyone to dinner, who would you invite?

I'd eat with (American author and chef) Anthony Bourdain. I think he's quirky and I like reading his books. I think he would make for interesting dinner conversations and good stories.

<>Name five things you couldn't do without in your pantry? Couscous, Old Bay seasoning, cracked black pepper, a vegetable turner and handheld mixer.
What's in your refrigerator right now?
We have veggies from the garden, lots of juice and milk, bread, cheese and butter.
Who is the best cook you know?
I had the opportunity to be fed by Alex Lee at the New York restaurant Daniel. It was a 13-course meal, each course paired with wine. It was pretty impressive.

What's your favorite foodie magazine/website/blog to read?

I like Art Culinaire for ideas. Food Arts magazine and Plate magazine are also good.

Where else do you like to eat in York?

I like the cheesesteak sandwich at Hooter's. I like the Left Bank if I want a really nice meal with my wife.


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