M A R T I N G A G N É

1470 OLD RIDGE ROAD • COVENTRYVILLE, PA 19465 • 484.680.1193 •

CORPORATE EXECUTIVE CHEF

DIRECTOR OF CULINARY OPERATIONS

PROFILE

Multi-award-winning, well traveled Executive Chef and Director of Culinary Operations with 20+ years of U.S. and international venuedevelopment, establishment and management experience. Specific expertise in the preparation of inspired, impeccably presentedclassic French and modern American cuisine that offers simple yet sophisticated combinations of high-quality, farm-fresh ingredients. Comprehensive knowledge of all facets of the industry, outstanding budget management and customer relations skills, and proven success launching new venues. Dynamic team leader known for creating positive work environments and building highly efficient teams.

AREAS OF EXPERTISE

  • Facility Restoration, Design & Launch
  • Marketing, Public Relations & Promotion
  • Business & Revenue Growth/P&L
  • Budget Preparation & Sales Forecasting
  • Purchasing, Inventory, Cost Control
  • New Venue Concept, Design & Launch
  • Menu Development, Planning & Pricing
  • Cuisine Preparation & Presentation
  • Front-of-House/Back-of-House Management
  • Kitchen Supervision & Staff Training

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF, CULINARY CONSULTANT 2000 – Present

RESTAURANTS, BOUTIQUE HOTELS, LUXURY INNSVarious Locations Worldwide

Heads culinary consultancy that transforms underperforming venues into profitable, respected industry-leading operations. Partners with U.S. and international clients to develop new venue designs and build-out plans, cost-effective inventory/budget management models, menu innovations and customized marketing strategies to optimize profitability, meeting or exceeding all client goals with regard to quality and time/cost efficiency. Select client/project highlights:

  • MURPHY’S RESTAURANT, Atlanta GA • 2001

Conducted time and motion study, oversaw search for new Executive Chef, orchestrated recipe/cost analysis of new menu entrees for inclusion in client’s new ALOHA POS System. Significantly improved cost efficiency and cuisine quality for venerable 30-year-old venue, enhancing its statures as one of Atlanta’s best-loved restaurants.

  • LIVINGSTON RESTAURANT + BAR and CAFÉ MIMS, The Georgian Terrace Hotel, Atlanta GA • 2000

Facilitated concept R&D, and planning, layout and design of kitchens. Conducted successful search for Executive Chef, identified local PR firm to establish targeted marketing strategies. Both venues opened on time, within budget, and to universal critical acclaim, establishing themselves as favorite Midtown dining destinations.

EXECUTIVE CHEF, DIRECTOR OF OPERATIONS2005 – 2008

THE INN AT ST. PETER’S VILLAGEPhiladelphia, PA

Spearheaded design, overhaul and complete restoration of historic 7-room Relais and Chateau-quality Inn with 21-seat Bar, 45-seat Dining Room, 80-seat Patio, 150-seat Private Dining Room, luxuriously appointed Cooking School and state-of-the-art Conference Room. Collaborating with contractors, subcontractors and interior designers, ensured on-time, within-budget completion of what became one of the area’s best and most memorable upscale dining destinations. Key accomplishments:

  • Developed, deployed media strategies that established brand identity among target markets and increased business by 60% within first year of operation, and by 20% each year thereafter.
  • Supervised 27-member staff in preparation, production and presentation of 1,200+ entrees per week.
  • Developed signature cuisine, specials and desserts that secured venue’s reputation as one of areas’ premier fine dining establishments and earned numerous accolades including “Top 50 Restaurants of Philadelphia,” “Best Desserts,” “Best Destination Dining” and “Best Use of Local Ingredients.”

M A R T I N G A G N É , page 2484.680.1193 •

EXECUTIVE CHEF2003 – 2005

SOLEFOOD, LOEWS PHILADELPHIAPhiladelphia, PA

Oversaw all planning responsibilities associated with the opening and establishment of a 130-seat upscaleSeafood restaurant that became one of the most successful, critically acclaimed and profitable venues in the tri-state area. Developed venue’s unique brand identity by greeting each guest at the conclusion of meal service, and maintaining anever-changing repertoire of seasonal dishes that played a key role in steady 35% upticks in monthly business, and year-over-year annual revenue growth of 15%.

  • Hired, trained talented 24-member team, institutedfood prep and back-of-house operational procedures (inventory/purchasing, quality/cost control) thatensured all goals with regard to quality, consistency and preparation efficiency were achieved for an average of 500 entrees per shift.
  • Made regular appearances (average of once every 6 weeks) as Guest Chef on CN8’s YOUR MORNING show. CN8 is the largest regional cable television broadcast network in the U.S.
  • Based on personal reputation as one of Philadelphia’s finest chefs, and venue’s swift rise to success, received prestigious selection to cook at The James Beard House in 2004.

EXECUTIVE CHEF1998 – 2000

HEDGEROSEAtlanta, GA

Directed kitchen/food operations for 85-seat upscale fine dining establishment, supervising 12-member staff in the creation of consistently outstanding Modern American cuisine. Planned menus, oversaw food costing and sourcing, ensuring highest quality of ingredients while keeping expenses at competitive levels. Grew business by 20% in first year, and by 12% the following year.

  • Introduced inventive menu featuring superior-quality seasonal selections, earning favorable reviews and placement on FOOD & WINE MAGAZINE’s “Best New Restaurants” list within first year of 2-year tenure.
  • Built upon an already exemplary reputation as one of Atlanta’s finest chefs, and significantly enhanced venue’s reputation, which led to invitation to cook at The James Beard House in 1999.

PRIOR RELEVANT EXPERIENCE

FOOD CONSULTANT, MINISTER OF AGRICULTURE, Salamanca, SPAIN • 1994

GUEST CHEF, LA ROTUNDE, NARAI HOTEL, Bangkok, THAILAND • 1993

AWARDS HONORS

2008 PHILADELPHIA MAGAZINE “The Philadelphia 50” • Executive Chef, The Inn at Saint Peter’s Village

2007 MAIN LINE TODAY “Best Destination Dining”• Executive Chef, The Inn at Saint Peter’s Village

2007 PHILADELPHIA MAGAZINE “Best Desserts” • Executive Chef, The Inn at Saint Peter’s Village

2007 COUNTY LINES MAGAZINE “Best Use of Local Ingredients” • Executive Chef, The Inn at Saint Peter’s Village

1998 FOOD & WINE MAGAZINE “Best New Restaurants List” • Executive Chef, Hedgerose

1990 ESQUIRE MAGAZINE “Cheers Award, Best New Restaurant” • Executive Chef, Opus, Swissötel

1990 ATLANTA JOURNAL-CONSTITUTION “Best Restaurant in Any Class” • Executive Chef, Café Gamay, Swissötel

1989 FOOD & WINE MAGAZINE “Top Culinarians to Watch in the 90’s” • Executive Chef, Café 21, Hotel 21 East

1988, 1989CHICAGO MAGAZINE “Critic’s Choice Award” •Executive Chef, Café 21, Hotel 21 East

1988 ESQUIRE MAGAZINE “Cheers Award, Best New Restaurant” • Executive Chef, Café 21, Hotel 21 East

PROFESSIONAL ASSOCIATIONS

THE JAMES BEARD FOUNDATION • Professional Member since 1999 •Twice recognized for Outstanding Culinary Contributions

TECHNICAL & LANGUAGE PROFICIENCY

Mac/PC Computer Platforms, MasterCook Software, Microsoft Office Suite (Word, Excel, PowerPoint), iWeb, iMovie, Video Podcasting, Culinary Blogging. Native English speaker with intermediate conversational skills in Spanish and French.