Winn Meat Company’s Austin sales team is led by a culinary professional with some of the highest standards – standards high enough to meet the needs and specifications of the President of the United States and world leaders, for nearly eight years!

Mark Ecton’s journey to Camp David involved some travel on roads that contributed to his appreciation for artistry and brought out his talents in management. Growing up in Arkansas, Mark began his career outlook as an art major, but the excitement and endless possibilities of the culinary world intrigued him. He went to the west coast to study at the San Diego Culinary Arts Academy.

He learned about the opportunity to serve as chef to President Bill Clinton at Camp David and applied for the position.

During his “background check,” for Camp David, Mark was personal chef to an admiral in the Navy and a Captain for the Western fleet in Seattle. Then Mark got the “all clear,” and headed to the east coast to serve President Bill Clinton at the historic site for the First Family, and the location for meetings with heads of state, as well as Hollywood’s leaders.

“One of my favorite memories of cooking at Camp David for the Middle East Peace Summit hosted by President Clinton between Israeli Prime Minister Ehud Barak and Palestinian Leader Yasser Arafat in 2000,” said Mark. “We worked around the clock during that several days of historic discussions. I was amazed and proud to be a part of providing sustenance and food for these leaders during these historic talks.” Mark received a special medal from the President for his service during this event.

Among other amazing experiences at Camp David were preparing fine meals for director Stephen Spielberg, along with actors Tom Hanks and Matt Damon, during a special screening of Saving Private Ryan, among other frequent film screenings by Hollywood’s most successful directors and stars.

“As a chef, I know how important quality is in all the details, especially center of the plate,” said Mark. “I’m thrilled to be working with the Winn team here, focusing each day on bringing chefs the highest-caliber products, and being an extension of their team to make their passion and creativity for their recipes and brands come to life.”

Following his service to the President, Mark was Executive Sous Chef for the prestigious resort, The Cloister, on Sea Island, Georgia. Then, with his wife’s family’s roots in Austin, Mark brought his talents to Texas’ capitol city and joined the Winn Meat Company team.

Mark and his wife Heather have two sons Corey (10) and Hayden (2). They enjoy their family time in Austin and spending time boating on area lakes.

Winn Meat Company customers in Austin can be assured that they are getting the best service from Mark Ecton and his team.