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MEAT THE TEAM

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Flank Management

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Mike Vargas – General Manager

Born in Boston, Massachusetts, General Manager Mike Vargas has been making customers smile since the age of five when his mother and father, who were born in Colombia and Peru respectively, opened a convenience store in Allston, Massachusetts. Mike is from a large family that is focused on food and love and he married into an even larger one with the same philosophy. Mike comes to Flank with 17 years of experience working in restaurants and high-end steakhouses in Boston’s Back Bay, the Seaport and, most recently, the suburban setting of Newton. Mike’s recipe for success continues to be “to strive to always improve and to learn from those around me”. When it comes to service, guest satisfaction is Mike’s number one priority, followed closely by the happiness of his staff.

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Tom Lambrecht – Assistant General Manager

Tom has worked in restaurants his entire adult life and has worked in a high end steakhouse for the last 9 years. He was born in and grew up in Sarasota, Florida, he went to high school in Lawrenceville, New Jersey, lived for 3 years in Chapel Hill and Durham, North Carolina, and finally moved to Boston to attend Berklee College of Music in 1997. He graduated from Berklee in 2000 as a drummer. He played in various bands for about 10 years, worked part-time as a real estate agent for two and a half years, and finally dedicated himself to the restaurant business when he was 28 years old. He lives in West Medford with his wife, 4 year old son, and newborn daughter. Tom is a level one Certified Sommelier.

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Timothy Chagnon – Beverage Director

Tim has been with Whole House Group since the beginning back in July of 2013. Prior to joining the group he had worked extensively in the sales industry graduating from Northeastern University with a degree in Marketing in 1994. In 2006, he decided to take a chance and follow his passion fueled by his love for food and wine. Over the past decade his experiences have encompassed all aspects of the restaurant world including casual fare and fine dining establishments under the direction of such renowned chefs as Jasper White and Ming Tsai. It was only natural that his interest in gourmet food and wine grew and he began to research and take courses to learn more. He has passed an intensive sommelier training program from Master Sommeiler, Brahm Callahan, and looks to bring his expertise to Flank as a Certified Sommelier.

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Jordan Mackey – Executive Chef

Jordan’s core approach in each unique environment, something he calls conceptual synergy, has led the way to developing diverse menu concepts for the hotel and restaurant groups he has served around the country. His primary passion is story-telling. He does so through his approach to food and through all the other pieces that surround the plate…from menu formatting and presentation, to helping select china, glass and silver patterns. Jordan believes in a complete experience for all of his diners, where guests take away a wonderful entire experience as a whole, not just great food. Chef Jordan is very well versed in the cuisines of Italy, Spain, Greece, Morocco, Thailand, Japan, France, Korea, and Mexico. Additionally, his proficiency in farm-to-table American cuisine, Pan Asian Fusion, and Modern European cooking and plating styles are what he brings to Whole House Group as he’ll assist in rolling out menus for the company’s future concepts. He loves organic gardening, food chain activism, alternative nutrition and the sustainable harvest of just about anything.

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Carter Cline – Chef de Cuisine

Carter got his start in the restaurant business like many chefs…in the dish room. Carter started his career with the Outback Corporation where he worked his way from the dish pit all the way up to Kitchen Manager. Having experienced much of what Outback Corporation had to offer, Carter was eager to broaden his culinary skills and went searching for a reputable high-end restaurant to advance his career. This search led him to meet Jordan Mackey at The Edgewater…the corporate flagship of Noble House Hotels and Resorts. There, he worked his way through the various outlets of the Seattle institution, which led him to be recruited and join Chef Jordan yet again in California’s Napa Valley. There, Carter worked as the Chef de Cuisine at Cuvee Napa. Carter then returned to Seattle to work with Benchmark Hospitality International in assisting and repositioning BOKA Restaurant and Bar to the downtown market. Carter is delighted to join Jordan Mackey for a 3rd time in yet another city to assist in the opening of Flank restaurant.

{ Contact Carter }