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Oklahoma State University
School of Hospitality and Tourism Management

Spears School of Business at Oklahoma State University

HRAD welcomes Chef Mark Cochran, CEC

Chef Mark Cochran

Chef Mark Cochran joins the School of Hotel and Restaurant Administration as the Food Operations Manager and Lecturing Instructor. His responsibilities include managing the operations of the quick service restaurant, oversee production of Taylor’s restaurant and supervise student rotation through the food studies labs.

Chef Mark Cochran has been passionately involved in the food industry for 38 plus years. He is certified by the American Culinary Federation (the national governing entity for the culinary industry) as a Certified Executive Chef (CEC) and a Certified Culinary Administrator (CCA) and a Lead exam judge (Lead ACE) in the state of Oklahoma.  He is also certified by the American Hotel and Motel Association as a Certified Food and Beverage Executive (CFBE). Chef Mark is certified as a Manage First Professional (MFP), Foodservice Management Professional (FMP) and a Certified ServSafe Instructor (CSI) by the National Restaurant Association. He holds a Bachelor of Science in Foodservice Operations and Restaurant Management from Aspen University in Colorado.

Chef Cochran has won over 27 American Culinary Federation (ACF) medals in his career. Most recently Chef Cochran was inducted into the American Academy of Chefs.

With his many credentials comes a lifetime of loving what he does and caring for the people of his home state.  A native Cherokee/Delaware Indian, Chef Cochran was born in Claremore, Oklahoma.

Chef Cochran began his apprenticeship in Illinois where he worked under Chef Charles E. Butcher and his last two years in Ohio under Chef Henry Lenealloe. Chef Cochran has worked as a Sous Chef, Restaurant Chef, Hotel Chef, Consultant Chef, Country Club Chef, Corporate Chef, Chef Owner, Culinary Arts instructor, Director of Culinary Arts Program and instructor of a Hospitality Restaurant Management program.