EXPERIENCE
Leeward Café, Cowichan Bay
KITCHEN CONCEPT DEVELOPMENT & DINING DESIGN
A 1-year contract to design, build and open a waterfront café for True Grain Organic Bakery.
Specialty coffee, breakfast, and lunch items featuring organic breads, pastries, and ingredients from Vancouver Island.
Menu Design & Execution
Systems
Hiring
Management & Training
Annie’s Beach Cafe & Lounge, Frind Estate Winery, Kelowna BC
KITCHEN CONCEPT DEVELOPMENT & DINING DESIGN
Create a contemporary, fast-casual cafe & artisan bakery in the former 1980’s lakefront home of once BC premiere WAC Bennet. Included kitchen layout and dining room design, purchase of all kitchen equipment, menu development and labour projections and outdoor kitchen development.
"Mara was instrumental from the outset of the conceptual philosophy and design elements for Annie's Cafe at Frind Winery.
Her design is well suited for our Fast Casual concept with well thought out kitchen and service areas.
Through food and travel Mara has gained a broad depth of cultural culinary influences that she shares with a great deal of passion to our benefit.”
-Ken Lauzon, Opening Manager, Frind Winery
“Mara is a constant gardener.”
-Eric Von Krosigk, Winemaker
Summerhill Pyramid Winery & Estate House, Kelowna BC
MANAGEMENT / F&B CONSULTANT /COOKING TEACHER
Canada’s most visited winery, located in the Okanagan Valley. Pioneers in organic viticulture, ice wine and traditional method sparkling wine
Managed the transition of the Sunset Bistro food & beverage management team
Oversaw the remodel of the winery’s Estate House and opened for winery stays and cooking classes
“Mara is a true culinary and hospitality professional with a deep understanding of every aspect of our industry.”
-Ezra Cipes, CEO Summerhill Pyramid Winery
Foundry Collective / Itz’ana Resort / Limilita Pop Up / Ka’ana Resort, Belize
GROUP DIRECTOR FOOD & BEVERAGE
Staff training, oversight, menu development, cost controls and cooking for Foundry Collective Properties including Ka’ana Resort, Itz’ana Resort & Hopkins Bay Resort and Villas.
Concept development and implementation for Limilita, a beachside pop up featuring 4 course set menus using local, seasonal ingredients. Worked in conjunction with Julian Obererlacher to develop an equitorial food concept. Cooked over 200 original dishes on wood fired hearth and oven using sustainable Belizean ingredients, primarily wild seafood, vegetable driven, with South East Asian influences.
“Mara Jernigan is an incredibly passionate, fair and kind person who really cares about others. Her depth of knowledge and understanding about food is really quite remarkable and very uncommon.”
-Jonathan Blitz, (former) Managing director, Itz’ana Belize
Ka'ana Resort, San Igancio, Cayo District www.kaanabelize.com
Also served as interim General Manager at Ka'ana, January/February 2015
Hopkins Bay Resort and Villas Hopkins www.hopkinsbay.com
Concept development/execution of a beachside pop up restaurant for www.itzanabelize.com
Belcampo, Belize
GENERAL MANAGER
Completed a three year contract as General Manager/Executive Chef of Belcampo Belize, a 16 room luxury eco lodge and organic farm located on 1,000 acres on the Rio Grande river in Southern Belize. Implemented innovative farming and tour programs, oversaw 2 major building projects and a staff of 100+. Increased on site food production to 70%, T&L Global Vision Award 2012, Conde Nast Best Eco Resort in Central America 2014.
“Mara contributed significantly to the ongoing success of Belcampo, Belize. During her 3 year tenure she offered vital on the ground management towards the Belcampo mission to reposition the hotel as an award winning, sustainable luxury destination”
-Anya Fernald, CEO Belcampo /Copal Tree Lodge/Copali Rum Oakland, Ca. & Belize
Blancaneaux Lodge, a Francis Ford Coppola Property, Belize
CONSULTING CHEF
One year of on-going visits to train kitchen staff and introduce new techniques and menu specials with an emphasis on Italian culinary techniques and using fresh ingredients from the garden. Consulted on design, equipment and program development to open a new "Garden Spot", providing cooking classes, organic garden tours and convivial farm to table dinners.
“Mara is the consummate professional and truly one of the most creative chefs we have had the pleasure to meet and work with. The Family Coppola Hideaways, including Blancaneaux Lodge and its 3,5 acre organic farm along with its coastal companion Turtle Inn, have used her services several times here in Belize . Results reflected in great innovation and added creativity & efficiency for our resorts with great diversity of menus and use of local and organic products.”
- Martin Krediet, General Manager.
Victoria House, Belize
CONSULTING CHEF
A one year, full time contract overseeing kitchen operations and auditing the food program. Lowered food costs, introduced new techniques and dishes, increased local sourcing, trained and mentored a very busy, talented kitchen team in one of Belize's top luxury hotels located in San Pedro.
“Mutually agreed upon goals were met and ordering, receiving and processing procedures were fine-tuned resulting in improved costs. Controls and systems have been implemented which will continue to benefit the operation of our F&B department. We’ve enjoyed working with Mara!”
-Brent Kirkman, General Manager
Fairburn Farm Culinary Retreat & Guesthouse-Vancouver Island Canada
Developed Western Canada’s first field to table cooking school and culinary retreat in a sprawling 1800’s heritage home on a 100 acre farm. Developed multiple culinary programs and farm to table cooking classes.
“Mara Jernigan is generally considered as the den mother of all things gastronomic on Vancouver Island”
Max Alexander, Saveur 2006
“Fairburn Farm Culinary Retreat & Guesthouse is the crown jewel of the Cowichan Valley food scene, thanks to proprietor and chef Mara Jernigan”
Peter Jon Lindberg, Travel & Leisure 2010