Rooks & Co. a culinary Collective
MEAL DELIVERY | PRIVATE PARTY CATERER
Launched in 2000, Rent-A-Chef provides locally sourced and seasonally inspired cuisine within corporate offices, private homes and venues across the East Coast. With an expert, trained culinary team, Rent-A-Chef’s commitment to excellence and dedication to detail. We are now the exclusive caterer for many corporations and families in the Tri-State area.
FOOD TRUCK SEASONAL & FARM FRESH Chef Mark owns Rent-A-Chef, Inc. in Marlton, NJ. After many years of catering at his brick and mortar Mark decided it was time to expand on the business. After over a year of planning and design, the beast was born. The beast of the Street is a custom designed and built food truck. Our focus is on seasonal and farm fresh cuisine.
100% NUT FREE CAFE HANDMADE & HANDCRAFTED Haddonfield Donut Company is our quaint little 100% nut free donut and coffee shop nestled in to downtown Haddonfield for you to come in and enjoy a gourmet donut, a fresh cup of Lavazza coffee and good conversation. Our nut-free donuts are made fresh every single day, filled and topped with only the finest of ingredients.
100% GLUTEN-FREE BAKERY Bleu Bear Bakery is a one hundred percent gluten free bakery. Our goal is to provide the commnunity with a safe place they can go for fresh baked goods without the risk of cross contamination that they may face elsewhere. We offer a full bakery menu, sammies, crepes and waffles as well as a hot and fresh donut menu. Hot donuts selected by you and made while you wait!!! We also offer iced tea and lavazza hot and iced coffee.
GLUTEN FREE MARKET
100% Gluten free market in Haddonfield, NJ offering specialty Italian gelato, baked goods, prepared foods to-go, and much more! Oh and did we mention it's all 100% GLUTEN FREE?!?
Owner & Chef
Mark Rooks is a 1992 graduate of The Restaurant School in Philadelphia, Pennsylvania. While at The Restaurant School, Chef Mark completed the chef training program, which included several culinary arts programs.
Chef Mark’s apprenticeship took place in Paris, France, with a return trip in 1998 for additional training at Le Cordon Bleu.
Most recently, Chef Mark attended Peter Kump’s New York Cooking School in Manhattan for a sushi workshop.
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