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Mark Freischmidt

Mark Freischmidt

Executive Pastry Chef

With over 25 years of experience, Mark Freischmidt joined the Common Bond team from acclaimed Halekulani luxury hotels in Hawaii where he managed the pastry operations for five and four star diamond restaurants and a full-scale retail pastry shop.

He has also worked as Executive Pastry Chef at the Four Seasons Hotel and Resort in Costa Rica, JW Camel Back Inn Resort and Spa in Phoenix and Harrah’s Casino and Hotel in St. Louis, Missouri. 

Freischmidt attended the Culinary Institute of America-Hyde Park, but it was first, the creation of a charlotte russe at the age of 13 in his hometown of Waukesha, Wisconsin that was the catalyst for a career in pastry.

When he is not creating Common Bond’s artful entremets, vibrant macarons and decadent desserts, he enjoys spending time doing outdoor activities like fishing and hiking with his dogs.