of The Mark, New York
|NEW YORK – Sept. 28, 2005 – Bringing to New York nearly twenty years
of experience on the worldwide culinary scene, Jean-Pierre Bagnato arrives
as Executive Chef of The Mark, New York with a fresh vision. Most
recently Chef Patron at Margaux at the five-star Kowloon Shangri-la Hotel
in Hong Kong, Bagnato originally hails from the southern region of France.
Beginning his career in London in the mid ‘80’s, the young Chef Bagnato trained with Marco Pierre White as Chef de Partie at famed two Michelin star restaurant Harvey’s before working in Australia and then in France. Back at home along the French Riviera as Executive Chef of La Pérouse, a luxury boutique hotel, he displayed his fine skills for international travelers seeking an exceptional culinary experience befitting of such a leisure hotspot.
After receiving his professional culinary degree in Nice and attracted again by opportunities overseas, Chef Bagnato headed off to Asia to accept the position of Executive Chef of leading Lan Kwai Fong Group eatery Café des Artistes. He rapidly became known as one the finest French chefs in the region and won several awards, including the place of Finalist in the prestigious Wedgwood’s World Master of Culinary Arts Competition in 2001 and the title of Commandeur/Culinary Advisor of Les Cordons Bleus de France , the first French chef ever to receive this title. He was furthermore voted Best French Chef in Hong Kong by Tatler in 1998 and was recognized by the French Consulate in Hong Kong for his superb promotion of French cuisine and the French L’Art de Vivre.
Often comparing the intensity of cooking to the intensity of his other
passion, percussion, Chef Bagnato, an accomplished performer, comments
that “both require the same recognition of basic fundamentals: timing,
rhythm, consistency.” He also compared executing a 220 people gala
dinner for La Chaîne des Rôtisseurs at the Shangri-La to a
symphony, intricately composed for a beautiful presentation.
Chef Bagnato’s savoir faire is brilliantly showcased in four distinct menus: Equinox, Méditerranée, Fan of Asia and Modern Classics, each menu incorporating an approach reflecting nature, his history, and his travels: Equinox marking the continual changing of the seasons, Méditerranée displaying Bagnato’s roots from the South of France; Fan of Asia presenting innovative tastes influenced by his time in Asia, and Modern Classics honoring the glorious French culinary tradition.
“In an ideal situation, cooking is a natural art that requires commitment and dedication. I draw from within while at the same time considering the guest’s perspective to create a completely satisfying experience. The most important element is making all the effort look simple upon presentation.”
Chef Bagnato proclaims that the most exciting part of his day is his time in the kitchen and names his arrival at The Mark as an inspiring continuation to his culinary career.
While his impressive credentials are difficult to match, Chef Bagnato believes that being a chef in New York City is part of the natural evolution in becoming a truly accomplished chef. “New York is one of the ultimate food capitols of the world” he says, “and being part of such a place is one of the biggest and most rewarding challenges I have yet faced”. Having found a perfect environment in which to thrive, Bagnato is looking forward to working with the highly admired management and staff at The Mark, New York.
Bagnato lives with his wife, Dawn and the couple’s young daughter in Connecticut.
The Mark, New York, featuring 119 guest rooms and 57 suites, is situated in the heart of the Upper East Side at Madison Avenue and East 77th Street. The Mark is intimate and friendly in an understated way. The Mark, complements its serenity with an array of amenities, including Mark’s Restaurant and Mark’s Bar, favorite for guests and area residents alike, as well as a Wellness Suite. There are also 3,500 square feet of charming banquet and function space including a naturally lit Greenhouse that can be used for meetings, and a wide range of business services. Conveniently accessible to Midtown, The Mark’s doors are mere steps away from Central Park, The Metropolitan Museum of Art, the Guggenheim, Whitney and Frick museums. Upper Madison Avenue also is home to the city’s most exclusive art and antiques galleries as well as the city’s most distinguished fashion boutiques. The Mark is within walking distance of Missoni, Carolina Herrera, Issey Miyake, Ralph Lauren, Armani and Gianni Versace, just to name a few.
Hotel reservations can be made by contacting The Mark directly at (212) 744-4300, or through Mandarin Oriental’s worldwide sales and reservations offices or the Group’s direct on-line reservations service, www.mandarinoriental.com.
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most prestigious hotels and resorts, currently operating 21 luxury hotels with a further seven under development in Hong Kong and Tokyo (2005), Prague and Riviera Maya, Mexico (2006), Boston and Grand Cayman (2007) and Chicago (2008). In total, Mandarin Oriental now operates, or has under development, more than 8,000 rooms in 14 countries with 12 hotels in Asia, 11 in the Americas and five in Europe.
|Also See:||Developers Frank Leo and Gerard Kenny Sign Mandarin Oriental Group to Operate Hotel and Branded Residences in Proposed 90-story Tower in Chicago / June 2005|
|Raymond Bickson Aaccepts Position of Chief Operating Officer for Taj Luxury Hotels; Will Relocate to Bombay after 15 Years as GM of The Mark New York City / Nov 2002|