Flank Management
Nick Mackenzie – General Manager
It was at a young age that Nick saw food and drink bring together family and great friends at Sunday dinners at his grandmother’s house. Over many Sundays there were great stories shared, and even more made along the way…and this is what he looks to provide to all his guests. An environment where memories will be made and all guests will be welcomed as if it were his own home. After working in Boston’s thrilling dining scene for nearly 12 years (Aquitaine, Via Matta, Ostra) he comes to the helm at Flank looking to bring city-like excitement in dining experiences to the suburbs. His passion for hospitality is unparalleled and jovial personality and love for providing an unforgettable experience makes guests feel as if they’re part of his family’s tradition of Sunday dinners.
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Mike Vargas – Assistant General Manager
Born in Boston, Massachusetts, Assistant 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, MA. 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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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.
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Lynette Mosher – Pastry Chef
Lynette rounds out Flank’s culinary team heading the pastry department…but is also well versed on the savory side of the kitchen. Whether it’s her culinary training at Johnson & Wales University, her time running kitchens for some of Boston’s elite Chefs (Ken Oringer, Michael Schlow, Todd English, Lydia Shire), her stints as a Chef Instructor at New England Culinary Institute and Newbury College or her appearance on Food Network’s Cutthroat Kitchen, Lynette has proved that Boston Magazine’s recognition as one of Boston’s Best New Chef’s was well deserved. Having traveled New England and participated in opening several restaurants, she opened Portland, Maine’s Lily Bistro and earned 4.5 stars from the Portland Press Herald. Her passion, experience and excitement for desserts is made obvious here as she transforms classic desserts from the Beefsteak era into modern-day brilliance on every plate.
{ Contact Lynette }
