Chef Martin Mongiello

A MAN FOR ALL SEASONINGS: Martin CJ Mongiello, a keynote speaker specializing in topics related to hospitality and culinary arts, is known worldwide for his appearances on the NBC TODAY show in America, NHK TV in Tokyo, and TV Brussel in the Capitol of the European Union. With his extensive experience as a chef, including service at the White House, Mongiello is not only a certified Executive Chef and Master Certified Food Executive but also a noted food marketing and sales expert. He is the CEO of The US Presidential Service Center Foundation Trusts and US Presidential Culinary Museum and hosts the TV series "Inside the Presidents' Cabinet."

Mongiello began his journey in the culinary world at the young age of eight, cooking and creating his own food products, labels, and packaging. He trained under three Culinary Institute of America chefs at 16, and joined the Navy at 18, where he went to cooks training and then volunteered for nuclear submarine school/duty. By age 28, Mongiello was appointed Executive Chef to the President of the United States at Camp David, part of the White House Military Office. After military retirement, he has enhanced the growth of clients like P & G, Heinz, and Emeril Lagasse, leveraging his culinary expertise and marketing acumen.

A 21-year decorated Veteran, Mongiello trained under White House Executive Chefs Walter Scheib III and Cris Comerford and acted as a Sous Chef for America’s Official State Dinners. His meatless Boca-burger chili recipe, created for Dr. Dean Ornish’s best-selling book "Everyday Cooking with Dean Ornish," became a worldwide success. Mongiello helped Formaggio Italian Cheese Specialties increase sales by 35% in 2007 and has worked with numerous other brands to boost their market presence.

In addition to his corporate roles, Mongiello offers highly engaging presentations focusing on leadership, team building, and innovation in the culinary field. His storytelling style often incorporates his experiences to enhance his presentations, making him a sought-after speaker for various events. He also prepares famed dishes of any of the first families on stage during his keynote speaking engagements, adding a unique, interactive element to his presentations.

Mongiello holds an MBA and a second Master's degree from Lenoir-Rhyne University as a Master Certified Food Executive (MCFE). He has published nine books and is a presidential food historian, featured on major media outlets including the TODAY Show, FOODTV Network, and The New Yorker Magazine. His contributions to humanitarian work have been recognized with a gold medal, affirming his commitment to making a positive impact through his culinary and leadership skills.

Cooking with Martin Mongiello offers not only a taste of his culinary expertise but also insights into food manufacturing, branding, and creative development of new products. His extensive background and engaging presentations provide tremendous value and exposure for any event, making him a standout figure in the world of culinary arts and hospitality.