Martin Gagné’s national and international regard for creating inventive menus over the years has earned him a stellar reputation. He has consulted for restaurants and small luxury hotels all around the United States as well as serving as an advisor to Spain’s Minister of Agriculture at the University of Salamanca in the province of Castile y León.

He served as Executive Chef at Hedgerose restaurant in Atlanta, one of that city’s most fabled restaurants and where “Food and Wine” Magazine praised him in their “Best New Restaurant List – 1998.”

Hailed as one of “Food and Wine” magazine’s “Top Culinarians to Watch in the 90’s”, Gagné has shared his personal approach to cookery and culinary expertise at the Narai Hotel, Bangkok, Thailand and developed cutting edge food concepts for South City Kitchen, Atlanta and at the Tremont Hotel, Chicago.

While serving as the Executive Chef at Opus, Swisshötel-Atlanta (1990), and at Café 21, Hotel 21 East-Chicago (1988), both restaurants received “Esquire” magazine’s much coveted “Cheers!” award as being among the very best new restaurants in the United States. In addition, he won “Chicago” magazine’s “Critics Choice Award”  two years in a row for Café 21 in 1988 and 1989!

Under his watchful eye, Café Gamay, a quaint, casual concept also located in the Swissötel-Atlanta was named“Best Restaurant in Any Class” (1991) by the “Atlanta Journal-Constitution”. Mr. Gagné is also a member of the prestigious James Beard Foundation.

In 2006, Martin oversaw the extensive and meticulous restoration and subsequent reopening of the Inn at Saint Peter’s Village in Northern Chester County, Pennsylvania.  After the completion of what became a breathtakingly beautiful accomplishment, Martin assumed the role of Executive Chef and Director of Operations. The Inn at Saint Peter’s Village immediately caught the attention of critics and the public winning numerous awards for its interior design and innovative cuisine.

Martin Gagné Consulting

Over the years I successfully led a number of projects such as operations improvements, concept development, new openings and product rollouts. Essentially, I decided to apply my restaurant and hotel operating skills and philosophies to help solving clients’ problems. I work shoulder to shoulder with my clients to accomplish their project’s goals and it all begins with the food.

Services include:

Culinary Creation & Enhancements

Menu Engineering, Planning & Design

Business Problem Identification

Labor Cost Analysis

Recipe & Cost Analysis

  P&L Evaluation

  New Openings

POS System Consulting

  Sales Forecasting

Time & Motion Studies

Business Plans

Concept Research

Existing Concept Enhancement

  New Concept Creation

  Restaurant Design

Martin also consults and designs residential Gourmet Kitchens providing clients with stunningly beautiful yet comfortable environments that reflect the exquisite taste and style of his clients and satisfy the needs of the most discriminating of gourmandes.

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