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Mark Ramadan

Mark Ramadan

Co-Founder & CEO

Kensington & Sons

New York, NY

Condiment King and connoisseur. Unwilling to compromise my tastebuds or principles, I create and refine ketchup, mustard, and mayonnaise.




2015 Levo 100 Honoree: Entrepreneurs

Levo 100 celebrates inspiring Millennials who are transforming the world as we know it. The Entrepreneurs category recognizes those who see opportunity and build solutions—founders and leaders who are in pursuit of passion and follow their vision.

See the Levo 100

Kensington and Sons

Co-Founder and CEO

I manage all day-to-day operations and long-term strategy of Sir Kensington's Gourmet Scooping Ketchup. Sir Kensington's creates award winning all-natural condiments. Debuting in 2010 by reinventing ketchup, Sir Kensington's now offers multiple flavors of mayonnaise bringing choice and innovation to a previously forgotten category. By using high quality non-GMO ingredients and strict quality control methods, their customers enjoy both superb taste and nutritional benefits.


The story of Sir Kensington's

How the idea of Kensington and Sons was conceived

The story of Sir Kensington’s begins with a casual conversation about grocery stores: Why was it, we wondered, that in virtually every category in the store, be it mustard, salsa, yogurt, or cereal, there was astonishing choice, yet in ketchup there was none? So, from there, we set out to make our own, a ketchup that was still familiar, yet elevated. The brand and product were born over the course of our last five months in college, and the rest is history.


#FriesOfNewYork: An uncommon exhibit

In November 2014 Sir Kensington's presented a two-day exhibit of ketchup's favorite pairing, the french fry. One hundred individual fries were collected from acclaimed chefs and iconic restaurants in the city and each were displayed with archival quality as part of the collection.

More here

Forbes 30 Under 30

In 2012 Scott and I made the Forbes "30 Under 30: Food and Wine" list.

Read here

Refined condiments for the refined palette

Our condiments are featured in over 3,000 retailers in North America, such as Whole Foods, Safeway, and Williams-Sonoma. Our flagship ketchup is served in restaurants like ABC Kitchen, The Spotted Pig, and PJ Clarkes, along with the finest hotels from the Four Seasons to the Chateau Marmont.

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Brown University

BA, Economics, International Relations

The idea for Sir Kensington's ketchup started while Scott and I were attending Brown University. We started brewing batches of their ketchup in April of 2008 at Scott's off-campus apartment and held "ketchup-tasting parties" where friends sampled 8 different ketchups. Our first batch for sale sold nearly 200 six-and-a-half ounce jars of ketchup online and at a party at a downtown restaurant near Brown.