Tables, People, Nations, Sharing

Hi,

Thank you so much for taking the time to check out Mensa Gente.

You might be asking, why the name Mensa Gente? Well for starters, it is a direct translation from Latin. “Mensa” means “Table”, and “Gente”, means “Nation” or even “Crowd”. With the name, I wanted to evoke a sense of what the hospitality business is all about: people, or crowds, of all nations, creeds, and cultures, gathered around a table in the spirit of sharing. It is something that is deeply meaningful to me, and is the most beautiful part of this profession. Bringing people together and watching smiling faces is the most rewarding part of being a chef.

Your Future Partner

Well, who am I?

My name is Thomas Mendel, and I have been in the hospitality industry, exclusively as a cook or chef for almost 15 years.

Coming from a military family, it was hard to find a place to call home, until I found my love for kitchens.

I picked up my first job as a line cook at the age of 16. Once I graduated from high school, I went on to study Culinary Institute of America in Hyde Park, New York where I achieved an Associate’s Degree in the Culinary Arts and a Bachelor’s Degree in Business Administration.

My post school professional career started at the Ritz-Carlton, Lake Tahoe where I was for three years working in high volume, seasonal operations as a cook, and then eventually a chef.

I had the opportunity to be part of the opening team at Montage, Healdsburg. Over the course of two and a half years, I rose from Chef de Partie, to Sous Chef, and finally Chef de Cuisine.

After my tenure, I then accepted something slightly different, to be the Executive Chef at Hamel Winery, in Sonoma. I had always been an admirer of wine and wine pairings, and jumped at the opportunity to gain more knowledge in another aspect of the hospitality business I had not yet had experience in.

Why Consulting?

I decided to start my own consulting business because I have always wanted to create something on my own, from the ground up. And to be frank, this is a stepping stone on my professional and entrepreneurial journey to own my own business.

I have a unique perspective derived from my lived experiences in restaurants, hotels, and wineries. I also have genuine, first hand insight into what I see are the biggest factors affecting my generation (Millennial, Gen Z), from the the dynamics of the younger labor workforce to consumer trends. I have a large network of colleagues that also have this knowledge and even more on niche subjects, that can be leaned on and utilized to tailor our advice to partners.

The world is rapidly changing, and the hospitality sector has to adapt. We as an industry have experienced a lot of turmoil over the last decade, and I don’t expect it to get any easier. One of my biggest fears is no one gathering around tables anymore in their communities. We need these places now more than ever, and it is my mission to make sure they stick around. Whether its through new concepts, revitalizing older concepts, steering businesses to profitability, my goal is long term success and viability for you and your business.

Finally, more than anything, I want to be a benevolent force in my local community. I want to see my community thrive. I love restaurants, I love going out with my wife to experience new places and interact and support small businesses. Local eateries are a pillar of community, and we must ensure their survival.

If you believe the same things I do, let’s get in touch.