Wagner spent three years at UW-Oshkosh studying sports journalism before realizing that he did not possess the objectivity that one must have as a journalist. His boss at the Italian restaurant he was working at told him he was pursuing the wrong career path, and that he should be going to cooking school. Wagner then transferred to Fox Valley Technical College in Appleton, where he received his hospitality and culinary degree.
Wagner has been married for ten years to his wife, Tara, and has one stepdaughter and two sons, the older of which plans to attend Lakeland next year. The family has lived in Kohler for seven years after moving from Sheboygan Falls. They like that Wagner enjoys his job so much and is so enthusiastic about going to work every day.
“Dealing with the students, the student employees, and the full-time employees is my favorite part of the job,” said Wagner. “I love the interaction with the people.”
Dining services currently employs 13 full-time workers, four part-time workers, and 35 student employees.
“Mark is the best boss ever,” said Jennifer Kjin, a freshman nonprofit management major and dining services student employee. “He’s a really good guy. He’s extremely easy to talk to.”
Kate Sommerfeltt, one of Lakeland’s longtime cooks, added, “Mark is an excellent teacher. He’s a lot of fun and very understanding when it comes to problems within the family. He’s a family-oriented guy.”
While he doesn’t get a chance to actually cook very often (he is a chef by trade), Wagner said he loves when he is able to take part in the cooking aspect of meal preparation. Lunch and dinner meals each take roughly four and a half hours to prepare. The menu is a group effort from the culinary staff, students, and Wagner. “I believe that food is more than just eating,” he said.
“There is a dynamic to food, there’s a socializing with food, and we want to make sure that students, when they come up here, experience something other than food,” Wagner said.
Wagner is trying to incorporate more homemade meals into the menu, and said he is pleased with the way they are being received so far. He also wants to bring in more international meals, continue Creative Cuisine, and offer students something they may not have seen before.
“I want students to know that in order for Lakeland dining to be successful, we have to have a successful relationship with the students. And it has to be an open-door policy. I want to hear their ideas; whether they think they’re good or bad, so that we can accomplish their wants and needs and have a successful dining relationship from freshman to senior years. I want relationships that work. We’re open to many ideas and will do everything in our power to make it happen.”
Wagner is proud to be in the dining director position, and wants to stress that his door is always open for students to stop in.