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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.

{ Contact Mike }

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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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D. Peyton Ligon – Manager

Growing up on a farm outside of Nashville, Tennessee, Peyton found a passion for food quality at a young age, shucking sweet corn straight from the crop—reveling in the freshness and eating them with his toes still in the dirt. Similarly, his desire for gastronomic enjoyment is underscored in the experience he creates for his guests—an unrestrained heartiness in the escapades of eatery.
In a career spanning from casual to fine dining, his passion not only remains in the restaurant industry, but in what the industry represents: an escape, a multisensory emotional destination. “People want to feel happy,” he says, “There’s an emotional place they want to get to and food does that…add the ambiance and hospitality, a friendly face, a funny bartender, or a great soundtrack and it only compounds that experience and expedites an emotional journey to elation. Food has become something you don’t just share with family and friends…you share it with the world, via social media, etc. He goes on, “You can put a filter on the photos of the food that you share, however you can’t put a filter on the experience.”
Peyton believes that dining out should be no different than cooking for guests in your home, that is, creating a thoughtfully prepared meal in a comfortable environment. He adds, “When the food that you’re eating is locally sourced, hand-picked or grown with care, there’s a connection to the earth—a connection to life. This visceral pleasure, enjoyed in the company of friends and unchained from codes and customs, is the pinnacle of the dining experience.”
As a result, his approach to hospitality dismisses some of the pomp and circumstance of restaurant standards for the sake of a more invested experience. His vision? “Dining out should be a dialogue, creating a new understanding, and creating a new emotional memory. It’s a collaborative education where everyone, both host and guest, comes away learning something—it may be something about themselves, or a culinary technique…an exciting new wine, or an unexpected friend. Essentially, the restaurant should be an engaging and enthusiastic atmosphere where creativity and quality meet knowledgeability and grace.”

{ Contact Peyton }


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.

{ Contact Chef Jordan }

Michael Isacco – Chef de Cuisine

Bio coming soon…

{ Contact Chef Michael }

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