GENERAL MANAGER: ELIJAH MULLIN
We are extremely happy to announce that our new General Manager of Hemingway’s is Elijah Mullin, as he has agreed to take on the position at our iconic Yorkville institution.
Hemingway’s has a proud history, 38 years strong, and we couldn’t imagine anyone that is better suited than Eli. Eli started his career with Hemingway’s in March 1999 as a Busser when we were less than half the size we are now. There were only two Bussers fighting for shifts each week. He Bussed for almost 3 years before moving on to Server for 3 years. He was then promoted to a Bartending position which he did full-time for 9 years, establishing both himself and his clientele.
Gary Tanguay, our outgoing General Manager, has given Hemingway’s nearly 20 year’s of guidance and leadership. He will be sorely missed. While Gary left large shoes to fill, with Eli stepping in the future looks just as bright! Eli was promoted to a Floor Manager in 2013 and worked under the guidance of Martin, Sandra and Gary.
Eli’s passion for hospitality shined through and he was again promoted to be our Food and Beverage Manager in 2016, helping us to streamline our offering which has ultimately resulted in increased sales across all product categories. Eli will continue to work closely with co-owners, Martin and Daimin, as he begins to take over the day to day responsibilities. All Floor Managers will report directly to Eli and will continue to have their own area of responsibility as they do now. The Kitchen will continue to be lead by Gus Antoine and Jackson Avudzivi but will now report through to Sandra Allen our Controller who will be instrumental in helping streamline Kitchen efficiency and continue to introduce technology to help in our control of inventory, costing etc.
HEAD CHEF + KITCHEN MANAGER: GUS ANTOINE
Gus Antoine has been at the helm of Hemingway’s kitchen since opening day. Not many places who have been in business for 38 years can say that! Gus has been an instrumental part of Hemingway’s and is responsible for many of our most requested meals. His friendly manner and infectious laugh are as much appreciated as his kiwi inspired lamb meals.
NIGHT CHEF: JACKSON AVUDZIVI
Jackson joined the Hemingway’s team in April 2005 as a line cook. His hard work and positive contributions led him to the position of Night Chef not long after. Jackson personifies the word team and can always be depended on to deliver our high-quality food through the busiest rushes.