As Director of Culinary Operations, Ben Magana Oversees All Food Sourcing and Menu Development
Paul Martin’s American Grill announces the latest addition to their leadership team. Ben Magana, former Operating Partner of the Paul Martin’s American Grill in Roseville, CA, has taken over the role of Director of Culinary Operations for the entire brand. Magana started his 16-year career in New York and recently relocated to Orange County, California. In his new position, Magana assumes responsibility for food sourcing, supplier relations, recipe and menu development and quality control.
”We trust Ben to maintain our relationships with our suppliers and the quality of our goods and produce,” said Anthony Smith, President – Partner of Paul Martin’s American Grill. ”His role is critical because of the high level of quality that we demand in order to create our seasonally driven menu.”
“It has been fulfilling to see how Paul Martin’s American Grill has grown during the five years that I have been with the company,” says Magana. “Serving the best of what’s in season is meeting society’s increasingly health-conscious attitude and high dining standards. It is truly exciting to be part of the team that is bringing this concept to a broader audience.”
To learn more about the Paul Martin’s American Grill and its food, please visit paulmartinsamericangrill.com.
The mantra of Paul Martin’s is “Local. Seasonal. Delicious.” Restaurateurs Brian Bennett and Paul Fleming developed the concept for the first restaurant in Roseville, Calif., forging relationships with innovative local farmers, 80 percent of whom are located in California. The restaurant now has locations in Roseville, El Segundo, Westlake Village, and Irvine, Calif., and continues to expand its list of local, sustainable and organic vendors, and is an active supporter of PlacerGROWN, a non-profit organization formed to assist local farmers in marketing their products. To learn more about the Paul Martin’s American Grill and its food, visit paulmartinsamericangrill.com.
