Mark Segobiano

Obituary of Mark Segobiano

Mark Anthony Segobiano 54, of Honolulu HI (formerly of Alton, IL) died in Honolulu on March 20th, 2017. He was born in Belleville IL on September 19th, 1962. Mark is survived by his parents, the son of Arnold and Connie Sue Brannan, his sister Angela and brother-in-law Dr. Patrick Morris, two nephews and a niece, Brannan, Dylan and Mary Kate and a special cousin Kimberly Reynolds.

Mark graduated from Alton Senior High School, Class of 1980. He attended Lewis Clark Community College and Purdue University where he earned a Bachelor’s and Master’s degree in Restaurant, Hotel, Institutional and Tourism Management. He also earned certifications from the American Culinary Federation, American Hotel and Lodging Association and the National Restaurant Association Educational Foundation.

One of his first teaching positions was at the Lewis and Clark Community College he was then employed by the Clipper Cruise Line in Clayton, MI. As hotel manager and chef for Clipper, he traveled from Nova Scotia down the East Coast and up the West Coast to Alaska. Mark worked at other restaurants including Henry the VIII Hotel, Webster University and the University of Missouri. Mark trained with a French Chef in Missouri. Mark was an instructor at Johnson and Wales University in Charleston South Carolina and Le Cordon Bleu in Florida. While at Le Cordon Bleu, he earned, The Crystal Apple Award for Teaching Excellence in 2004. Also in Florida he prepared meals for private jets including Air Force One.

Mark opened a restaurant for the Princess Cruise Lines in Alaska. He was then the Corporate Executive Chef at Glacier Nation Park in Montana over seven of their Lodges.

Mark was a Professor at the University of Hawaii in Honolulu and has been there from 2008 to present. The courses he taught were critical for the national accreditation for the dietetics program.

In April 2014 Mark earned the Kapouhana Award for Outstanding Mentorship.

Mark was loved by many students not only in the department but University wide. The course; Culture, Cuisine and Diversity attracted students from the entire University even those not in the culinary program. His courses drew long line at registration and classes had to be added. Mark ruled his lab, teaching kitchen, with an iron fist and a warm kind heart. Mark was always providing meals to students that needed to be feed, helping students with scholarships and internships and the students adored him for that. Mark will be greatly missed by, the staff and students at the University of Hawaii, friends and family.

Visitation will be from 1:00 pm to 2:00 pm on Saturday, April 1st at the Airsman-Hires Funeral Home in Carrollton, IL. Funeral Service will be at 2:00 with Graveside Service following in the Eldred Memorial Gardens Cemetery in Eldred, IL. Memorials may be made to the, “Chef Mark Segobiano Scholarship Fund” for culinary students at the University of Hawaii may be sent to Airsman-Hires Funeral Home in Carrollton, IL. Condolences may be left online at: