Saint Marc is a remarkable and noticeably new restaurant concept that offers exceptional, nostalgic Americana cuisine in ambient SoCal comfort. A family and pet friendly environment intentionally designed to defy definition, Saint Marc bends traditions and blurs the lines between kitchen, staff and customer, with open spaces revealing every aspect of a restaurant’s heart and soul.

Rather than employing the typical waitstaff model, Saint Marc upends from the status quo with ambassadors serving as personal culinary consultants—deliberately dressed the same as the Chefs—who unobtrusively offer expert advice on Saint Marc’s unique selection of distinctive food and hydration. Utilizing iPads, guests can take their time perusing the extensive menu, ordering at their leisure everything from grilled cheese sandwiches to bacon anyway they’d like it—available tableside or self-selected from free-standing stations.

Imagined and brought to life by four of the world’s most gifted chefs, sommeliers, mixologists and hospitality industry mavericks, all dressed to match in chef’s coats, Saint Marc throws away the traditional restaurant playbook to offer a one-of-a-kind, 360° morning to midnight experience without the expense, exclusivity or pretention one might expect from culinary talents this esteemed—and for quality food and drink this good.

iPads of information offering images and on-demand ordering of what you want when you want it, free-flow bread from the bakery, over 100 cheese selections from boards to fondue, craft beers in a can, 11 offerings of bacon sold by the slice or in flights, 32 wines on draught, mixology served in Red Solo Cups, and culinary delights served on faux paper plates—are just some of the enticing features and unique characteristics that set Saint Marc on a less-traveled path.

Situated along the Huntington Beach coastline within the vibrant new Pacific City Marketplace, Saint Marc’s flagship establishment engages all of the senses, with worldly sights, sounds, aromas and flavors that invoke a five-star experience yet provide an environment as open and welcoming as home.


Saint Marc has attracted elite talents from the hospitality industry—veterans of world-class resorts and hotels such as the Ritz Carlton, Hyatt Worldwide and the Iconic Phoenician Resort and Spa in Scottsdale, Arizona. Effortlessly exuding a warm and congenial spirit amidst a premium yet casual environment, the executive team of Saint Marc USA has designed a rare and extensive menu with a range of prices that confound the status quo of upscale high-quality establishments.

Rather than staid tableside service and chefs sequestered in the shadows of an out of sight kitchen, Saint Marc executives elevate the entire staff—from the chef de cuisine to its ambassadors who act as culinary consultants to guests—painting with broad strokes an abstract portrait of equality among the talents who collectively create an environment that welcomes each guest to take charge of his or her own experience among a non-committal, nonexclusive atmosphere.

Thomas Mac McFarland Gregory III is CEO of Saint Marc USA and is charged with the inaugural presence of Saint Marc Pub - Café, Bakery & Cheese Affinage in the United States. A master mixologist, certified advanced sommelier, speaker, educator, columnist, beverage consultant, competition judge and top executive in the international food and beverage community, Gregory is an esteemed industry veteran and visionary executive of 25 years and has developed, launched and managed hundreds of locations for the world’s most elite luxury hospitality brands.

Gregory began his career with Club Med Hotels and Resorts International before joining Hyatt Regency Hotels and Resorts, where he was exclusively chosen by the Pritzker family to open and establish all of their equity-owned properties as well as develop, introduce and implement numerous food and beverage venue concepts throughout the Hyatt Worldwide portfolio over the course of 17 years. In 2007 he was appointed executive director of food and beverage for the iconic Phoenician, Starwood Hotels & Resorts’ world-renowned AAA Five Diamond resort and spa in Scottsdale, Arizona. Fours years later, Gregory was promoted to Starwood corporate director of food and beverage and was responsible for overseeing some 1,200 bars and restaurants across 465 unique properties worldwide.

In 2014 Gregory was named CEO of Saint Marc USA, a fully owned and financed subsidiary of Saint Marc Holdings, Japan, which owns and operates over 800 restaurants with 17 concepts throughout Asia. Gregory holds the copyright to 17 beverage recipes and has been published in national and international publications, including Wine Spectator, Cheers, Beverage Analyst, The Tasting Panel, Beverage Journal, Bartender Magazine, Santé, Food Art, Hotel F&B Executive, Monterey Herald, Seattle Times and the Arizona Republic. He is the recipient of numerous awards and recognitions, including Beverage Innovator of the Year, Top Arizona Mixologist and Cheers Innovator of the Year Award.

Kent Bearden is senior director of operations for Saint Marc USA and general manager of Saint Marc Pub — Café, Bakery & Cheese Affinage, responsible for the day-to-day operations of the Huntington Beach, Calif. flagship restaurant. Bearden oversees and manages staffing, beverage procurement, supplier relationships, media, marketing and promotions, philanthropy, information technology, menu design and forecasting. He is a 15-year industry veteran with a wide breadth and scope of experience as an operator, supplier and distributor within the food and beverage industry and has held numerous senior and executive level positions in establishments such as Carmine’s of New York City and the MGM Grand Las Vegas, where he was master mixologist and assistant director of beverage. In 2012 Bearden joined Wirtz Beverage of Nevada as craft brand specialist, developing the craft beer distribution business for 6th largest distributor in the country and earning the “Beer Game Changer” Award for the company in 2013. A featured mixologist at the “Life is Beautiful” festival, and the recipient of numerous awards, Bearden earned a master’s degree with a concentration in Shakespeare in 2000 from the University of Tennessee - International Actor Training Academy in Knoxville. He received a bachelor’s degree in theatre in 1997 from the University of Nevada, Las Vegas and, among multiple beverage industry certifications, he holds designation as a Certified Specialist of Spirits, Society of Wine Educators. Bearden serves on both the board of directors for the Charley Hoffman Foundation and Cystic Fibrosis in Las Vegas, Nevada.