This Month's Kitchen Conversation
On this month's Episode of Kitchen Conversations, we meet up with Mark Herman of Dion's to discuss the current labor landscape, the history of Dion's Pizza and Creating a company culture that lasts.
Meet Mark Herman of Dion's
Born and raised in Albuquerque, Mark started working as a pizza maker at Dion’s after graduating from high school in 1987. In 1991, he graduated from the University of New Mexico with a BA in Economics. After a short, rather unsuccessful stint with MassMutual, Mark accepted a General Manager position with Dion’s in 1992. Over the next 15 years, he took on various roles in the company and earned his unofficial MBA from The School of Hard Knocks. In 2006, Mark became COO and focused on aligning Dion’s culture, management talent, and systems to prepare for successful regional expansion. Mark became Chief Executive Officer in December 2013.
Mark’s WHY is “contribute”. He has a passion for helping others to be the best they can be. He is a lifetime member of Leadership New Mexico and is a member of Vistage International (CEO Peer Advisors). He serves on the Board of Horizons Albuquerque, is Past President of the Golden Apple Foundation of New Mexico, and is active in the UNM Alumni Association. Mark is married, with two children and two step-children. When not making or eating pizza, he enjoys running, mountain biking, and skiing through the mountains of New Mexico and Colorado.
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