The Team

Mark Gleason, Food & Beverage Director

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Mark brings with him over 25 years of experience in the food and beverage industry.  He worked his way up from a busser, and fulfilled such roles as line-cook, personal chef, wine consultant, and restaurant manager.  In addition to his practical experience, Mark possesses an extensive education focused on hospitality.  In 1995, he attained a BS in Hospitality Management, and in 97’ achieved a California Culinary Academy Arts Degree.  When he isn’t overseeing operations at the Big 4, Mark enjoys wine pairing with food and cooking.

 

Miguel A. Garcia, Jr., Executive Chef

Miguel’s appointment as the Executive Chef of The Big 4 Restaurant is the culmination of an outstanding 25-year career in which he has led the food & beverage efforts for several leading destinations, including the Four Seasons Hotel and The Ritz-Carlton in San Francisco.

Trained by renowned chef Jean Pierre-Dubray, Miguel is known for creating innovative menus drawing from a rich culinary background which includes Moroccan, Asian-Fusion, Rustic Italian, and seasonal California cuisine.

A native of El Salvador, Miguel became interested in cooking while studying agriculture, where he was surrounded by the very essence of culinary arts. When he is not in the kitchen, he enjoys growing his own vegetables and herbs in his garden.

 

 

Martin Annush, Restaurant Manager

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With more than 15 years of outstanding hospitality and tourism industry experience, Martin Annush’s career ranges from successfully launching the Hilton’s Financial District San Francisco to managing accounting and events for the Four Seasons Hotel and Hotel Monaco/Grand Café in San Francisco.

Martin studied at the Hospitality Institute, where he learned every aspect of general management. During his tenure at the Hilton Financial District San Francisco, Martin was nominated as Manager of the Year in 2007. Martin believes that creating the finest guest experience stems from creating a consistent work environment that embraces motivation, encouragement, and empowerment of hotel employees. He continues to exemplify this high standard of excellence in performance and customer service as the Restaurant Manager at The Big 4 Restaurant.

Outside work, Martin’s hobbies include staying active by swimming and biking, traveling to experience other cultures, and learning about various organic and sustainable dishes.