Chef Mark Soliday joined the faculty at Johnson & Wales University in 2002, where he teaches Hot and Cold Plated Desserts, Classical French Pastries, Introduction to Cake Decorating and Designing American Desserts. He was the pastry coach for the Student Culinary Olympic Team, which took home a bronze at the Culinary Olympics in Germany in the fall of 2004. He has also been a recipient of the 2008 Baking & Pastry Service Award, and the 2003 Outstanding First Year Teacher Award.Prior to coming to JWU Soliday worked as executive pastry chef at Nemacolin Woodlands Resort & Spa in Pennsylvania and the Four Seasons Hotel in Dublin, Ireland. He is the sole owner of an elite wedding cake company, “Confectionery Designs by Mark Soliday.” Soliday is active in The Notter School of Pastry Arts, The World Pastry forum, and the French Pastry School. He is also a member of the American Culinary Federation.