HUNTINGTON BEACH, CA--(Marketwired - Jan 28, 2016) - Turning concept into reality and presenting the ingenious and creative vision of Saint Marc Pub-Café, Bakery & Cheese Affinage in Huntington Beach's Pacific City, demands the attention of highly distinguished and regarded food and beverage industry experts. Working in tandem, Kent Bearden, senior director of operations for Saint Marc USA and general manager of Saint Marc Pub-Café, Bakery & Cheese Affinage, and Jarod (Jay) Bogsinske, master chef and senior director of culinary operations for Saint Marc USA, are developing unique dining and drinking experiences for Saint Marc patrons.

Opened in December of 2015, Saint Marc's CEO, Thomas (Mac) McFarland Gregory III, and vice president of culinary & operations, Frank Mathew Belosic III, offer guests an upscale, yet elegantly designed classic dining and drinking establishment. Decidedly unpretentious, the sterling five-star environment that is Saint Marc, offers an intricate menu of exceptional, nostalgic Americana fare and tantalizing libations and has now attracted industry elites like Bearden and Bogsinske.

"The environment, food and beverage choices here are unlike any restaurant experience in Southern California," says Bearden. "With a concept unlike any other, it only makes sense that Saint Marc attracted some of the best in our industry to bring its vision to life."

Bearden, a 15-year food and beverage veteran working at fine establishments such as Carmine's of New York City and the MGM Grand Las Vegas, prides himself on having dreamt up a Saint Marc beverage program chock full of artfully developed offerings. While the day-to-day operations of Saint Marc now take center stage for Bearden; as a master mixologist holding a designation as a Certified Specialist of Spirits, Society of Wine Educators, he is deeply passionate about the variety and quality of the handcrafted beverage choices he carefully refined for Saint Marc.

"Our guests can appreciate classic favorites such as Mojitos and Long Island Ice Teas, but also experiment with our fascinating twists including the Ghost of Bloody Mary, our 1960s inspired high school prom punch or our strawberry pineapple No Confusion Infusion concoction," says Bearden. "There is a delightful juxtaposition of simplicity and ingenuity in our beverage offerings and delivery. If guests want to get even more adventurous, a Beer Bomber (a beer and shot all in one) may be the ticket or perhaps a Cucaracha. Our signature cocktails are the best drinks you will have in a red Solo cup."

The same perfervid energy that embodies the refreshment choices at Saint Marc is also captured in its dazzling array of culinary creations, the charge for Bogsinske. Working at such top establishments as Nine 05 Modern Asian, La Grande Orange, Zinc Bistro and most recently as chef de cuisine at the Phoenician's nouveau Italian Il Terrazzo; he has built a 25-year record of excellence developing remarkable menu advancements and mouth-watering dishes. Bogsinske, a Certified Culinarian from the American Culinary Federation, has raised the bar once again with delectable fare that stirs the senses, and musters a deep craving for the soul-warming nourishment of traditional kitchen classics.

"The classic Americana approach to our food is imbedded in the menu and is on display in every preparation," says Bogsinske. "From our cheese affinage, to the subtle twist of our bacon, lettuce, avocado and tomato on griddled bread, elegant hors d'oeurves or free-flow bread from the bakery; there is a disarming simplicity to each creation, removing the hauteur associated with ostentatious cuisine, and leaving only quintessential excellence."

The Saint Marc menu is replete with savory choices including: Ahi Tuna Hot Stone, Tender Belly Maple Bacon, an Anytime Omelet or Bayou Goo Pie from the Lagniappe selection. Guests will savor each bite as their palates are infused with flavors from the Apple Pie Bacon at the signature bacon bar, the California Dreamin selection from the 100 piece cheese board template, the "Mac Daddy" grilled cheese sandwich or the Southern Shrimp and Grits. A morning bite of beignet coupled with a strong cup of chicory coffee can begin a day, a late lunch of an Applewood smoked bacon cheeseburger will satisfy even the strongest of appetites and the camaraderie of friends after midnight will be enhanced by the tantalizing taste of Pre-Prohibition Rum Punch.

"Jay and I could not be more thrilled to deliver on the promise of Saint Marc to bring an unrivaled and personalized restaurant experience to our guests," said Bearden. "Patrons visiting the pub, bakery, café and cheese affinage will find themselves amidst friends, and will receive world-class service while enjoying impeccable foods and beverages."

For more information, visit: Saint Marc USA. With media inquiries, please call Leslie Licano at 949-733-8679 ext. 101 or email Saint Marc is also on Facebook, LinkedIn, Twitter and Instagram.

About Saint Marc: Saint Marc Pub-Café, Bakery & Cheese Affinage is the brand's first and flagship establishment, situated along the Huntington Beach coastline within the vibrant new Pacific City Marketplace. Saint Marc offers nostalgic, Americana cuisine in a family and pet friendly environment. Ambassadors serving as personal culinary consultants offer expert advice on Saint Marc's unique selection of distinctive food and hydration available tableside or self-selected from free-standing stations. iPads of information offering images and on-demand ordering of what guests want when they want it, free-flow bread from the bakery, over 100 cheese selections from boards to fondue, craft beers in a can, 32 wines on draught, with mixology served in Red Solo Cups and dishes served on faux paper plates -- highlight just some of the enticing features and unique characteristics that set Saint Marc on a less-traveled path. To learn more, visit

Contact Information:

Leslie Licano
Beyond Fifteen Communications, Inc.