Growing up in a family of six, Mark took on the role of chef at a young age. To assist his working mother, he prepared family meals using what was available in their pantry, seeing this challenge as an opportunity to create new, unique meals. His innovative mindset and natural ability have led him through a successful career as a globally-trained chef and ultimately to his current role as executive chef at Wolfgang Puck’s Spago at Bellagio Resort & Casino.
Andelbradt got his initial training at The Culinary School at Kendall College. During an internship program abroad at The Regent, Hong Kong, Mark cultivated a better understanding of the front-of-house duties and high-level service standards set by a luxury resort. Following graduation, Andelbradt spent a year in Turin, Italy earning an Italian Cuisine Certificate at The Italian Culinary Institute for Foreigners.
In 1996, Andelbradt moved back to the United States and began establishing an impressive resume. He shared the kitchen with Rick Tramonto as chef de cuisine at Brasserie T and later opened Tramonto’s two Michelin-starred restaurant, TRU, as executive sous chef. He continued to earn his stripes working with chef Daniel Boulud at DANIEL New York, and Iron Chef Masaharu Morimoto at two of his restaurants in Philadelphia and New York.
In 2007 Andelbradt moved to Las Vegas to work as executive chef at Tao Asian Bistro. Following a two-year stint overseeing all back of house operations as well as menu development for Tao Beach, he returned to the east coast and became a personal chef for Academy Award-nominated director M. Night Shyamalan.
Three years later, Mark made his way back to the desert to serve as corporate chef at Wolfgang Puck Fine Dining Group. His experience brought a great understanding of all aspects of menu development, food and labor costs, and exceptional management skills to the Grouplagio Resort & Casino. Andelbradt executed daily activity for the groups local outlets, including menu development and training for the restaurant openings in Las Vegas, Shanghai Xintaindi and at the Disney Resort.
Andelbradt joined the MGM Resorts family in 2018 as executive chef of Spago at Bellagio Resort & Casino. In his current role, he manages the daily culinary operations and collaborates with Chef Puck to create the globally influenced fare for which the legendary flagship restaurant is best known.
