Mark Hetzel attended the CIA in 1980 under the watchful eye of Chef Albert Kumin, and after graduation in 1981, he went to Paris to apprentice at Lenôtre. He later returned to the United States as pastry chef at the Four Seasons Inn on the Park in Houston, Texas. Rockefeller’s Rock Resorts then hired Chef Hetzel to set up their pastry program at their two new resorts on the island of Lanai, Hawaii.
In June 1991, the Four Seasons Resort on Maui appointed him as executive pastry chef. In September 1995, the Great Chefs television crew showed up to tape Chef Mark in his kitchen at the Four Seasons, for the Discovery Channel’s Great Chefs of Hawaii television series (Mark is featured in episodes 3, 23 & 29).
In December of 2010, after almost 20 years, Chef Hetzel decided to leave Hawaii and pursue development of gluten-free products with the Star Kay White Company and their Moon Rabbit brand, located outside of Asheville, North Carolina, in Barnardsville. Today, six years later, he is still developing products from cassava flour.