Mark Williams spent his earlier years playing professional hockey all over the world. During this venture he visited many restaurants & always loved the energy, food and atmosphere of a great establishment, he believed there is nothing like a great experience when out with friends or family.

During time off from the hockey world, Mark soon became immersed working in the exciting world of the restaurant industry. Starting off bartending Mark quickly found himself working for The Keg Restaurant chain and found it a very rewarding experience, for two reasons...it’s all about the guest experience & the team of people who provide it.

After spending many years serving great clients & working with great people, he decided to make the move into management where he believed he could really make a difference in everyone’s experience, guests or staff members.In 2001 Mark found himself employed with HIP Restaurants. This is where he met his future partners Brian Meikle & Olaf Mertens. After managing at On The Curve for two years Mark had the opportunity to become a partner in HIP Restaurants newest concept....ten restaurant & wine bar in Port Credit.

Mark jumped at the chance to become involved in a concept so exciting, something that Mississauga has never seen, and to do it all with two individuals that were obviously very successful and shared the same passion as he did about their industry. Ten became an instant success winning several local awards such as best new restaurant in Mississauga. Ten continues to set the standard in culinary delights paired with an upbeat trendy atmosphere and ever growing wine program.

Two years after the opening of ten restaurant, HIP Restaurants decided to expand, Mark again put both feet in. Along with partners Brian & Olaf they opened Canada’s largest draught house... West 50 Pourhouse & Grille. West 50 continues to draw guests from all over the country to witness the unbelievable selection of draught beer from local and international brew masters, paired with a menu full of global comfort food.

Mark’s constant search for the wow factor in every guests experience is long and arduous but he wouldn’t have it any other way.

Next time you visit a HIP Restaurants concept ask for Mark and let him show you what
H(hospitality) I(inspired) P(people) is all about........