Issue link: https://digital.copcomm.com/i/628173
8 / the tasting panel / january-february 2016 infusions, and a cheese affinage with over 100 selections. Guests can dine tableside or take their food home, and all of the fare can be ordered hassle-free via iPads. An open-air kitchen is just one way in which Saint Marc will blur the line between the front and back of the house. For one thing, all employees will work for the same pay rate and earn a share of the pooled gratuities. "Creating a level playing field in which bartenders and line cooks clock out having earned about the same amount in compensation was critically important to all of us," states Kent Bearden, Saint Marc General Manager and Senior Director of Operations. "How often have you seen bar- tenders leave at the end of the night with fistfuls of cash, while the hardworking line cook clocks out without any cash in hand? It's simply not fair. Any employee who contributes to the overall success of the business should be rewarded equitably." There's another operational issue that Gregory and company decided to address head-on. "We're not looking to hire your typical wait staff. Instead, they are being replaced by culinary ambassadors, each of whom will be clad in a white chef's coat," states Gregory. "Being an ambassador entails a great deal more than a mere uniform change. We're looking for people who can interact with our guests as a personal culinary consultant. They'll be well versed in all aspects of our concept— from cheese and beer pairings to being able to recommend an appropriate wine to go with their dinner." Certainly you don't launch a revolu- tionary new restaurant concept without first assembling an Olympic-caliber management team. Joining Gregory and Bearden at the top are Frank Belosic, Vice President of Culinary and Operations; Jay Bogsinske, Senior Director of Culinary Operations; Winnona Herr, Chef de Cuisine; and Cherie Jackson, Vice President of Human Resources. "We have an aversion to pretense and firmly believe we've eliminated it from every aspect of our operation," says VP Frank Belosic. "For example, at Saint Marc you can order something simple like a grilled cheese sandwich and expect it to be a culinary work of art. We even go so far as to serve our specialty drinks in mismatched glass- ware and mixed drinks in hard plastic glasses fashioned after the red Solo cups of backyard barbecue fame." Chef Jay Bogsinske offered the final word on the cuisine: "It's nostalgic Americana. They're dishes you know, but brimming with flavors you've never experienced." Saint Marc opened for business on Saturday, December 12 in Huntington Beach. From now on, you will need to start reimagining everything you know about the restaurant experience. UP Jay Bogsinske, Senior Director of Culinary Operations for Sant Marc, holds a variety of the restaurant's cheeses—they have over 100 selections.