In the News

Who We Are

Bernard Martinage
FDRP Founder, President and Board Chairman

Bernard Martinage holds a degree in Culinary Arts/Table Service from the Culinary School of Semur-en-Auxois, Burgundy, France and has been active in the industry for 24 years, from Paris, France to Arizona to Louisiana to New York. Certified by the International Food Safety Council, as well as holding the Cheese Encyclopedia certification presented by the Wisconsin Milk Marketing Board, Bernard is also a Certified Hospitality Educator. Mr. Martinage has been living in the United States for the past thirteen years, three of which where spent teaching at The Culinary Institute of America in Hyde Park, New York where he was the lecturing Maitre D' of the restaurant Escoffier. Under his watch, the restaurant, Escoffier, became the first student-staffed restaurant in America to receive a five-star rating, as well as an induction into the National Restaurant News, Fine Dining Hall of Fame.

David Swanson
FDRP Certification Director, Fernandina Beach, Florida

David Swanson holds a bachelor degree in Culinary Arts from the Culinary Institute of America, Hyde Park, New York where he also was a Maître'D Instructor assistant in the prestigious Escoffier Room from 2000 to 2001. David has been active in the industry for 13 years, with over six years of management experience in the front of the house, four of which were spent at one of the only ten (10) f our-star restaurants in New York City.

As one of the original members of the FDRP Professional Examination Judge Panel, which he headed until 2005, it was a natural progression for David to be nominated as FDRP's first Certification Director. David is currently responsible for all FDRP operations that relate to certification processes, standards verification, transcripts, and the day-to-day operations of the department. David can be reached by calling the FDRP office.

John Avella
Director of the Service Center, Fairleigh Dickinson University, Hackensack, New Jersey

John Avella before joining Fairleigh Dickinson University had been active in the hospitality/restaurant business for over 30 years. He is a nationally recognized training and development executive in the hospitality industry. For two years, Avella served as president of the Council of Hotel and Restaurant Trainers. He held the position of Vice president at the Rainbow Room, Rockefeller Center, and at Window on the World, World Trade Center, in New York City and at Marriott, where he was Vice president for Human Resources. He directed the operations of the Ryland Inn, Whitehouse, New Jersey, rated by Gourmet magazine as one of America's best restaurants.

Michael Bernard
Sales Manager, Houston, Houston, Texas

Michael has been in the hospitality industry for over 15 years, holding such positions as human resources, sales, marketing, public relations and management. Michael particularly desires to impart the knowledge of wine, service and tableside preparations. Recently, Mr. Bernard worked with the Brennan's Group in management and purchasing. Michael continues to expand his knowledge with the taking of his first level Sommelier examination in October 2001, with the Court of Master Sommelier.

Roland Bouvart
General Manager, Pronto, Phoenix, Arizona

Originally from France, Roland Bouvart has been working in the restaurant business for 30 years. His expertise is due to the many experiences he has acquired in such far away countries as Australia, South America, France, Canada and here in the United States.

Gil Kulers
Editor-in-Chief, The Wine Report, Atlanta, Georgia

Prior to taking on the Editor-in-chief position at The Wine Report full-time, Gilbert Kulers worked as the sommelier at Cherokee Town & Country Club in Atlanta, Georgia. He apprenticed in the kitchens of some of this country's greatest chefs and briefly worked in a one-star Michelin Restaurant in Alsace, France.

After graduating from The Culinary Institute of America, his career turned toward the front of the house and wines and beverage service. In 1999, Gilbert won the prestigious Commanderie de Bordeaux Award.

Dr. Fred Mayo
FDRP Academic Director, New Paltz, New York

Dr. Mayo currently operates his own training and consulting firm, working with clients in higher education, food service, hospitality and culinary education, small business operations, and not-for-profit organizations. For twelve years, he was academic dean at The Culinary Institute of America where he held the titles of Director of Education, Associate Vice President for Degree Programs, Dean of Liberal and Management Studies, and Dean of Academic Initiatives. During his time at the CIA, he was responsible for the development and quality of the faculty, curricula, budget, and policies in various degree programs, and he led the development of the bachelor's program, the revision of the two associate programs, hired over one hundred and thirty full-time faculty members, trained over twenty-five department heads, and brought a renewed focus to the quality of learning and teaching.

Ed Sanders
Editor-in-Chief, Hospitality News Group, Salem, Oregon

Ed is the Founder and Editor-in-chief of the Hospitality News Group, which publishes regional foodservice industry newspapers. He is a Certified Food Executive and a Certified Purchasing manager. His professional career has included being chief operating officer for a regional chain of restaurant, an associate professor of business, and the Procurement Director of large-volume foodservice operation. He has a Master of Science degree in International Management from the American Graduate School of International Management and a Doctorial degree of Business Administration. He was the co-founder and director of industry relations for the Hotel, Restaurant and Resort Management Program at Southern Oregon University. He is also the co-author of Foodservice Profitability, A Control Approach, 2E (Prentice Hall 2001) and catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer (Prentice Hall, 2000).